Espresso-Mascarpone Cream(Cook's Illustrated)
Ready In: 12 mins
Yields: 2 1/2 cups
Ingredients
- 1⁄4 cup heavy cream
- 2 teaspoons whole espresso beans (finely ground about 1 tablespoon ground)
- 3 tablespoons confectioners' sugar
- 8 1⁄4 ounces mascarpone cheese (generous 1 cup)
Directions
- Bring cream to simmer in small saucepan over high heat. Off heat, stir in espresso and powdered sugar; transfer mixture to medium bowl and cool slightly. Whisk in mascarpone until smooth. Cover with plastic wrap and refrigerate until ready to use.
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