Whipped mascarpone and strawberry cream
Rich, sweet, delicious whipped mascarpone and strawberry cream. Perfect to be used with the piping bag to fill or decorate cakes, cream tarts and desserts.
Ingredients
Quick strawberry jam
- 250 g strawberries
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- 1 tablespoon potato starch
- 30 ml of water
Whipped mascarpone cream
- 300 g cold mascarpone cheese
- 150 ml cold whipping cream
- 100 g condensed milk
Instructions
Quick strawberry jam instructions
- Wash and pat dry your strawberries. Remove the leaves and slice into 4. Place in a saucepan with 2 tablespoons of sugar. Stir, cover the pot and turn on the flame.
- Cook with the pot covered until the strawberries release their juice. Now remove the lid, add a tablespoon of lemon juice and mix. Cook over medium-low heat for 10 minutes, stirring often.
- In a small glass, mix well 30 ml of water with a spoon of potato starch. Combine the prepared strawberry mix with the starch and mix quickly. The fruit jam should thicken right away. Turn off the heat and stir a little more to avoid creating lumps. Pour the prepared jam into a container and put aside to let it cool completely.
Instructions whipped mascarpone and strawberry cream
- Whip the cold whipped cream and set aside.
- With the electric whisk, whip the mascarpone with the condensed milk until the ingredients blend and the cream becomes more compact.
- Now add the whipped cream to the mascarpone mix and gently incorporate it with a spoon.
- Finally add the now cold strawberry jam. Incorporate it slowly using a whisk or a spoon.
- Store in the refrigerator for up to 2 days. Always keep it at low temperatures until you decide to use it with the piping bag or as a dessert.
Notes
Please add time required for the jam to become cool.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 600gCalories: 452kcal
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