[There are various occasions that the mascarpone cheese would become grain instead of satiny. 1. The cheese was over-processed 2. The cheese was previous frozen 3. The cheese was expired. I would allow the cheese to come to room temperature, then beat it with wooden spoon along with sugar; if you are using mixer, use low speed until the sugar dissolved, then add other ingredients. Good luck on your next try. Chef Clarence
I tried to make tiramisu on the other day. But when I processed the mascarpone alone, it became crumbly instead of smooth and soft. Anyone has any idea why was that?
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chefclarence
12-31-2004 @ 12:13 AM
