Guilt-less Desserts & Treats for your Family
This blog post and recipe should really be entitled “Lisa, why would you bother and how crazy are you to have tried this in the first place”, but that’s far too long for a title and I wasn’t sure how to make it SEO friendly! Instead I’ve called it ‘How to make Marscarpone Cream’.
According to Wikipedia Marscarpone Cream “is an Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. After denaturation, the whey is removed without pressing or aging. Mascarpone can be manufactured using cream and tartaric acid, citric acid, or lemon juice.” So I thought what if I applied the same principle to coconut cream. Would it do the has same thing as regular dairy cream? 2 days later (yep..it seriously takes that long) we have the answer.
The method used has been adapted from blogging Queen Not Quite Nigella. The difference with this Dairy Free version of Marscarpone is the initial 24 hours of fridge time. I tried this recipe using unthickened coconut milk, unthickened coconut cream cream and thickened coconut cream/milk but the latter worked the best. The time in the sieve is used to remove the whey from the cream, or coconut water in this case, to make the marscarpone thick but still spreadable.
To make dairy free Marscarpone you add lemon juice to hot cream and then let it sit in a sieve for 24 hours to remove any excess moisture. It’s not pretty (hence there are few photos). I used an old (but clean!) tea towel over my sieve that I use to sift coconut flour. I sat the sieve in a bowl and hid it in the back fridge for a day. The result was a thickened, slightly tart cream. I’m not a fan of the flavour of marscarpone cream by itself but it’s wicked when mixed with whipped coconut cream.
So, I hear you asking “can I really be bothered taking 2 days to make some faux Italian cream?”. It’s really not that time consuming; it’s only 15 minutes of work on the stove and the rest of the time the fridge does the work. Cost wise it’s cheaper than buying the real deal and I’m yet to find a DF version at the shops. Most importantly you need Marscopone to make Tiramisu!
- 1 400 ml Can Coconut Cream/Milk
- 2 teaspoons Lemon Juice
- Candy Thermometer
- Cheese Cloth/Tea Towel/Paper Towel
- Place an opened can of coconut cream or milk in the fridge overnight (the milk may require up to 24 hours to thicken). The cream/milk will thicken on the top of the can.
- Scoop the thicken cream from the can, discarding the watery remains, into a heatproof glass bowl. Measure the amount of cream that is used.
- 1/2 fill a saucepan with water and bring to a boil. Reduce the temperature to medium and allow the water to simmer.
- Place the cream bowl over the saucepan of water (a double basin) making sure the bowl isn't touching the water. Place a candy thermometer in the cream and bring it to 80-85C/176-185F. If you don't have a candy thermometer this the point when the cream is quite warm to the touch and before it starts to boil.
- Add the lemon juice. For 1 1/2 cups of cream (which is how much I get from 1 400ml can) 2 teaspoons of lemon juice are required. Alter the lemon juice depending on the amount of cream you have (eg 1 cup cream 1 1/3 teaspoon lemon juice). Stir the lemon juice through.
- Maintain the cream temperature at 80-85C/176-185F for 5 minutes. This may require the stove temperature to be altered.
- Remove the cream bowl from the saucepan and allow to cool.
- Meanwhile, prepare the sieve.
- Place a piece of cheesecloth, a tea towel or paper towel over a fine weaved sieve (I used a kitchen strainer) and place the sieve over a bowl.
- Pour the cooled cream into the lined sieve and place in the fridge for 24 hours.
- After 24 hours the marscarpone cream will be thickened and glossy.
- Transfer to a container and keep refrigerated. The marscarpone cream will keep for up to 3-5 days.