In a small saucepan over low heat, bring honey and rosemary on low heat. Simmer a few seconds. Let cool and pour over fresh fruit
Bring 1 inch of water to a boil in a wide skillet. Reduce heat so the water is barely simmering. Pour the cream into a medium size heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of heating.
Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. The whipping cream will become thicker. It will cover a back of your wooden spoon thickly.
Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (cheese will firm up after refrigeration). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight.
Fresh Mascarpone with Rosemary Honey
500 ml whipping cream (36 %)
pasteurized (not ultra-pasteurized)
1 Tablespoon fresh lemon juice
1 / 3 cup honey
3 sprigs of rosemary
Selection of fresh fruit
You will also need:
Recipe makes 12 oz of cheese
When making fresh cheese for the first time, remember that it will only harden after it has cooled and sat refrigerated overnight. The pasteurization of the cream is also very important to follow.