Mascarpone is available in every shop. But they are almost always products from large-scale industrial production, full of stabilisers and preservatives. Yet it is so easy to make a good mascarpone yourself. You don't need more than two ingredients:: Double cream and lemon juice. You can also use full cream, but then the mascarpone will be less thick and creamy - and will also need more time to drain.

Ingredients

500ml double cream Juice of half a lemon

Preparation

• Carefully heat the double cream on the hob to 80°C

• Add the lemon juice and stir well for 2 minutes. Important: Do not allow the temperature to rise above 85° C. The amount of lemon juice should be measured out so that the mixture coagulates but does not become too sour. Use the juice of half a lemon for 500 ml of double cream.

• Leave the cream to cool completely in the pan, then store in the fridge overnight.

• Line a large sieve with four layers of straining cloth (or 3 large paper coffee filters placed one inside the other) and leave to drain over a slightly larger bowl, preferably overnight in the fridge.

• Tip: The longer the mascarpone is allowed to drain, the creamier and thicker it will be.

• It will keep for 2 days in the fridge in an airtight container. The consistency of the mascarpone can be easily adjusted by adding normal cream and draining for a shorter time.