Pairs Well With

Serves 6-8


Please note: prepare the cream at least 5 hours in advance-can be made in advance and refrigerated in an airtight container. Makes 1 pound or about 2 cups.

3 cups heavy cream

2-3 tablespoons lemon juice


Let the cream stand at room temperature for 30 minutes. Stir in the lemon juice and continue stirring until the mixture thickens to the consistency of sour cream, about 2-3 minutes.

Line a large Melitta-type plastic drip coffee filter apparatus with a paper coffee filter or double thickness of damp cheesecloth. (editor's note: I used a large strainer lined with coffee filters) Add the thickened cream and let it stand in a cool place at room temperature until the cream thickens enough to hold its shape around the side, about two hours. 

Carefully stir to bring the still-liquid cream from the center of the filter to the edge. Let the cream stand until 2/3 to 3/4 cup of whey has drained and the cream is thickened to spreading consistency, about 2 hours longer. (editor's note: don't be surprised if it takes longer-twice it took overnight to drain enough whey) Discard the whey. The 'mascarpone' is ready to use.