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Article: Mascarpone makes decadent pea soup
- Article from:
- Forest Leaves (River Forest, IL)
- Article date:
- May 31, 2007
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Copyright informationCopyright 2007, 2008, Forest Leaves, Pioneer Press. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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Mascarpone is not actually a cheese -- it is clotted cream.
In Italy, mascarpone and other fresh cheeses such as ricotta are known as latticini (little milk products) rather than cheeses.
Because it is very rich, mascarpone is classified as a triple creme, meaning that its butterfat is higher than 72 percent.
Typically used in desserts such as tiramisu in Italy, mascarpone can also be sweetened with sugar or honey to serve with other desserts or added to savory sauces. Alone it can be melted on pasta for the ultimate cream sauce. And it is great on scones.
Care should be taken when using mascarpone. If it is too warm, it can easily separate when it is whipped.
Here is a decadent Pea Soup from ...
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......Florida on Mondays for the Rascal House pea soup; it may even be worth flying to Florida on Mondays just for the croutons in the pea soup. My father, a periodic customer of the...line for anything at any time except the pea soup. Mom swears that the morning baskets of...
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