INGREDIENTS:
500 ml of cream for whipped cream min. 33%;
a spoonful of lemon juice (11 ml).
METHOD OF COOKING:

1. Pour whipping cream into a pan with a thick bottom.
2. Stirring periodically, heat over low heat until boiling.
3. Add lemon juice.
4. Boil the mixture for 5 minutes over low heat, stirring continuously. She gets fat.
5. Transfer it to a strainer lined with 4-5 layers of cheesecloth. Cover it with cling film that is directly in contact with its surface and let it cool to room temperature. Then put in the refrigerator for 24 hours.
6. After 24 hours, remove the mascarpone cheese from the gauze.
7. Just look how smooth it is!
8. Transfer to another bowl and store in the refrigerator. Make spreads, cake creams, etc. from her.

We wish you a pleasant appetite in the circle of your loved ones!