Mascarpone cheese is a little fussy. It breaks really easily, so it is important here to make sure that both the lemon curd and the mascarpone are cold. Don’t even think about overmixing this!
Recipe information
Yield
Makes about 230 g (1 cup)
Ingredients
1/2 recipe Lemon Curd (page 86)
50 g mascarpone cheese (1/4 cup)
Preparation
Step 1
Put the lemon curd in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed to smooth it out a bit, about 30 seconds; scrape down the sides of the bowl with a spatula as necessary.
Step 2
Add the mascarpone cheese and mix on low speed until just combined. You may need to mix the mascarpone in with a spatula at the very end to make sure it is evenly distributed without overmixing it. Use immediately, or store in an airtight container in the fridge for up to 1 week.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
