MASCARPONE | powder preparation
Used in gelato and Pastry to make Mascarpone and to enrich Tiramisu recipes.
In pastries for flavoring mousse, semifreddi, biscuits and creams.
Gelato Recipe: 50 gr Mascarpone, 1000 gr White base mix
Traditional Pastes are used in a white base mix to give flavor to gelato. They can all be
used in Pastry to give flavor to mousse, custard, patisserie creme, chantilly and heavy cream.