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Mascarpone cheese
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<blockquote data-quote="Robbity" data-source="post: 839667" data-attributes="member: 93179"><p>[USER=43736]@Ambersilva[/USER]</p><p>You mean <strong>you</strong> don't want to share, bit you want <strong>me</strong> to!!! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite69" alt=":wideyed:" title="Wide Eyed :wideyed:" loading="lazy" data-shortname=":wideyed:" /><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite69" alt=":wideyed:" title="Wide Eyed :wideyed:" loading="lazy" data-shortname=":wideyed:" /><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite69" alt=":wideyed:" title="Wide Eyed :wideyed:" loading="lazy" data-shortname=":wideyed:" /></p><p></p><p>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:</p><ul> <li data-xf-list-type="ul">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!)<br /> </li> <li data-xf-list-type="ul">cocoa powder and cinnamon, and maybe a few drops of chocolate, orange, or peppermint essence</li> <li data-xf-list-type="ul">as is with fresh lemon juice and zest</li> <li data-xf-list-type="ul">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</li> </ul><p>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.</p><p></p><p>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.</p><p></p><p>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! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite7" alt=":p" title="Stick Out Tongue :p" loading="lazy" data-shortname=":p" /></p><p></p><p>Now do I get that mascarpone??<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p><p>Pretty please....</p><p></p><p>Robbity</p></blockquote><p></p>
[QUOTE="Robbity, post: 839667, member: 93179"] [USER=43736]@Ambersilva[/USER] You mean [B]you[/B] don't want to share, bit you want [B]me[/B] to!!! :wideyed::wideyed::wideyed: 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: [LIST] [*]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 [/LIST] 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! :p Now do I get that mascarpone??:D Pretty please.... Robbity [/QUOTE]
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