Mascarpone cheese

[Suercc]

I have some left. Any ideas?

 

[JTL]

Eat it.

 

[Ambersilva]

Don't eat it. Send it to me. I'll put some in my coffee;

 

[Mongolia]

I have some left. Any ideas?

A few recipes for you:
http://yourlighterside.com/2011/10/...luten-free-mini-marscarpone-choconutty-bites/http://www.ibreatheimhungry.com/2013/03/lemon-almond-shortbread-cookies-low-carb-gluten-free.htmlhttps://simplygluten-free.com/blog/2009/03/gluten-free-tiramisu-roulade-and-off-to-china.html

 

[Robbity]

Low carb cheesecake, or mixed with cream and coffee or cocoa powder, and/or suitable flavourings for a tasty low carb mousse type pudding.

Please note: @Ambersilva doesn't really want it, so I'll have it instead...

Robbity

 

[Ambersilva]

No! no! no! @Robbity! Don't tell fibs! Of course I want the mascarpone. I rather like the sound of your low carb mousse type pudding. Please share...

 

[Robbity]

No! no! no! @Robbity! Don't tell fibs! Of course I want the mascarpone. I rather like the sound of your low carb mousse type pudding. Please share...

@Ambersilva
You mean you don't want to share, bit you want me to!!!

I don't actually have a recipe as such for my pud, but it's a mixture of mascarpone, philadelphia full fat, or any other suitable cream cheese, (usually a whole small tub) warmed in the microwave a bit to soften, with enough thick cream to be able to lighten up the texture, (whipped double cream works too), some Sukrin "icing sugar" to taste, and whatever I fancy adding in the way of flavours, and mix it all together. So:

• coffee granules, and a few chopped walnuts, maybe a few drops of coffee essence (but add the nuts later if making a batch, to save them getting soggy!)
  
• cocoa powder and cinnamon, and maybe a few drops of chocolate, orange, or peppermint essence
• as is with fresh lemon juice and zest
• with berries - you can mash them in and it looks all pretty pink or purple, but I usually just add a dollop to my bowl of (whole) berries

I also sometimes add a some ground almonds to the basic mix, which makes it a bit more like a sort of rich muesli than a mousse type mix.

I often add a piece of almond shortcake if I'm extra hungry, and a little also works as a topping, filling, or just a side serving, with a muffin.

I make and keep it in the fridge in a 300 or 600 ml air tight container, and just spoon out the amount I fancy into a small bowl. It's one of my low carb staples!

Now do I get that mascarpone??
Pretty please....

Robbity

 

[Ambersilva]

@Ambersilva
You mean you don't want to share, bit you want me to!!!

I don't actually have a recipe as such for my pud, but it's a mixture of mascarpone, philadelphia full fat, or any other suitable cream cheese, (usually a whole small tub) warmed in the microwave a bit to soften, with enough thick cream to be able to lighten up the texture, (whipped double cream works too), some Sukrin "icing sugar" to taste, and whatever I fancy adding in the way of flavours, and mix it all together. So:

• coffee granules, and a few chopped walnuts, maybe a few drops of coffee essence (but add the nuts later if making a batch, to save them getting soggy!)
  
• cocoa powder and cinnamon, and maybe a few drops of chocolate, orange, or peppermint essence
• as is with fresh lemon juice and zest
• with berries - you can mash them in and it looks all pretty pink or purple, but I usually just add a dollop to my bowl of (whole) berries

I also sometimes add a some ground almonds to the basic mix, which makes it a bit more like a sort of rich muesli than a mousse type mix.

I often add a piece of almond shortcake if I'm extra hungry, and a little also works as a topping, filling, or just a side serving, with a muffin.

I make and keep it in the fridge in a 300 or 600 ml air tight container, and just spoon out the amount I fancy into a small bowl. It's one of my low carb staples!

Now do I get that mascarpone??
Pretty please....

Robbity

Oh yes. But, on one condition. I shall come round to yours to sample your recipes and I'll bring a pot of Philadelphia Duo Cremoso Garlic and Fine Herbs for starters.