Mascarpone: full flavour, firm shapes
If you say mascarpone, you say tiramisu. But there are a lot more possible applications! For both sweet and savoury dishes, mascarpone gives a full, somewhat fatty flavour. An ideal contrast to, for example, passion fruit, orange or yuzu. To make the use of mascarpone easier for (pastry) chefs, Debic introduces Cream Plus Mascarpone.
Mascarpone is a versatile product that can be used for numerous applications. In order to balance the fat content of the cheese, (pastry) chefs often add cream to mascarpone recipes. However, this can lead to curdling. That is why Debic has developed a new ready-made mix: Debic Cream Plus Mascarpone.
Ease of use
Frank Haasnoot, ambassador of Debic and an internationally acclaimed pastry chef, has been making mascarpone cream for his preparations for years. “I like a slightly fattier cream than the classic whipped cream, because it gives a full flavour. In addition, a fattier product can be piped on very neatly and it stays put, even when you prepare it a while before you serve it. The fact that Debic now markets this product ready-to-use saves me a lot of time and is extremely practical. It gives my creations the desired taste and look and makes them very easy to use.”
Lumpy or super-neat result
Debic Cream Plus Mascarpone has a perfect ratio of cream to mascarpone and is stable under all conditions. It is very easy to use in both liquid and whipped form. “You can keep this cream soft or, on the contrary, you can whip it up very firmly,” says Haasnoot enthusiastically. “If you whip it up a bit lumpier, the cream is an ideal filling for cakes. You can even freeze it. But you can also use the cream as a cooking cream or whip it up very firmly. As a user, you decide the end result, so the product can be used in a wide variety of ways.”
Haasnoot thinks that mascarpone gives a dish extra charisma. “I also definitely recommend using the word 'mascarpone' in the product name or on a menu. It has something rich. Whipped cream is a bit fluffier and lighter and of course also a luxury product, but more standard nowadays. Mascarpone has a fuller taste and therefore that more luxurious look.”
Easy and tasty
Debic Cream Plus Mascarpone is good to use as a filling in cakes, for making sauces or for desserts on plate. It is also very suitable for making desserts in glasses, for example, because you can create beautiful layers with it – even without using additional binding agents. “The product is good to pipe onto something, easy to store and even suitable to freeze,” says Haasnoot. “You can safely pipe it on one day in advance: unlike traditional whipped cream, which quickly dilutes, this cream stays put. This means that it can be included in the mise-en-place in the kitchen of a restaurant and can be prepared well in advance in a bakery, so that it is ready for use at a moment's notice. Debic Cream Plus Mascarpone is really a delicious convenience product.”
Of course, it is possible to add flavours to the Debic Cream Plus Mascarpone, e.g. alcohol, herbs or spices. Haasnoot advises to infuse any flavour cold. “Debic has already achieved a perfect balance between cream and mascarpone in this product, which gives it a super texture. Therefore, I would not heat it but infuse any flavour before or after whipping cold, for example using a hand blender. If necessary, this can even be done the night before. But actually I would like to advise chefs and pastry chefs to use this product in all its purity. Debic Cream Plus Mascarpone has such a delicious, full-bodied flavour of its own! It is worthwhile to bring out that very flavour in your final product.” Do you want to know how Frank Haasnoot uses Debic Cream Plus Mascarpone? Check out his recipes for mascarpone ice cream, or a hazelnut entremet. Or check out here how to prepare a delicious saffron risotto with it.
