ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Mascarpone and clotted cream
New Posts  All Forums:Forum Nav:

Mascarpone and clotted cream

post #1 of 6
8/20/12 at 6:42am
Thread Starter 

What is the difference between mascarpone and clotted cream?

I have a friend here who said when she was a kid in Rome there were "cremerie" - cream stores - that made mascarpone, which was simply cultured cream.  I tried some today and in fact, i thought it was very much like devon clotted cream.  Going to try it on a scone (got to make the scones first). 

Does anyone know what the difference is?  I mean from personal experience - i can google them too, but mascarpone is an italian thing and clotted cream is an english thing and neither are experts on the other's foods.  I wonder if anyone has made both. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
post #2 of 6
8/20/12 at 7:20am
Hello, Siduri.

I've only ever eaten Cornish clotted cream,so can't speak for the Devon stuff, but CC is a high fat content milk cream which is heated gently and gathered when it forms a deep yellow 'crust'. As far as I know marscapone is a lower fat content product and is a cheese rather than a cream.

I seem to recall we spoke about cc a long time ago. The world's BEST cleated cream (not Cornish pronunciation!) is made by Rodda's Creamery. I know the do mail order.....!
Reply
post #3 of 6
8/20/12 at 7:38am

I believe that they are essentially the same just a heavy thick drained cream that is typically used for desserts.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
Reply
post #4 of 6
8/20/12 at 1:44pm
Thread Starter 

Thanks Ishbel ad Nicko.  I've found contradictory information about them, some saying mascarpone is cheese, some saying a culture like yoghurt or creme fraiche.  Anyway, that raises other questions, like what makes something cheese.  And if clotted cream is made by sitting cream out for several hours or heating it and then draining it, does it pick up cultures from the air in those hours? 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #5 of 6
8/20/12 at 3:17pm

From "Food Lover's Companion":

 

Page 376:

 

mascarpone  "...double-cream to triple cream CHEESE made from cow's milk..."

 

Page 145:

 

clotted cream  "...is made by gently heating rich unpasteurized milk until a semisolid layer of cream forms on the surface..."
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #6 of 6
8/20/12 at 11:46pm
Thanks, Pete.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Mascarpone and clotted cream