Article: Mascarpone makes decadent pea soup

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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