I’ve been thinking about mascarpone. This Italian form of cream cheese just seemed to keep coming up. First I wanted to make a Strawberry Mascarpone Tart with Port Glaze. Then I read about this Mascarpone French Toast with Warm Blackberry Syrup, which made my mouth water. And when is the last time you had a really good Tiramisu?
Anyway, I went to the store to buy some mascarpone, only to discover it was going for about $11/pound, which seemed like a lot to pay for a whim. Then I came across this post by The Pastry Affair on How To Make Your Own Mascarpone. It turns out mascarpone just takes cream and lemon juice, both I have in abundance. Perhaps I should make some?