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Export 7 ingredients for grocery delivery
Step 1
Fill a medium saucepan one-third with water; bring to the boil. Place cream and milk in a medium heatproof bowl; place the bowl over the pan. Heat cream mixture until it reaches 85°C/185°F on a cooking thermometer. Remove thermometer, then the bowl from the pan; cool for 10 minutes.
Step 2
Stir tartaric acid and the water together in a small cup. Gently stir mixture into cream mixture; stand for 20 minutes. (The mixture will form fine loose curds and look curdled.)
Step 3
Line a medium sieve with two layers of muslin; place over a medium bowl. Gently ladle cream mixture into the bowl; cover with plastic wrap. Refrigerate for 8 hours or overnight until mixture has drained and thickened. Transfer mascarpone to a sterilised airtight container; refrigerate.
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