Dairy & Eggs
Mascarpone in gelato
Mascarpone is an Italian fresh cream cheese with very high butterfat (~44%) and only modest protein and lactose. In gelato it acts as a concentrated dairy fat and richness booster, adding body, creaminess and a subtle tangy dairy note.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 53.5% |
| Water | 46.5% |
| Sugars | 0% |
| Fat | 44% |
| MSNF | 9.5% |
| Protein | 4.8% |
| POD (sweetening power) | 0 |
| PAC (anti-freezing power) | 0 |
Typical use: 5-15% of the total mix
Balance mascarpone in a real recipe
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Open the balancerHow to use it in gelato
Mascarpone is used mainly to raise fat and total solids while contributing a clean dairy richness and smooth mouthfeel. Because it carries almost no free sugar, it adds effectively no POD (sweetening power) or PAC (anti-freezing power) of its own, so it does not soften the freezing point. Its ~44% fat lets you boost creaminess and lower iciness without adding water, but you must rebalance sugars and stabilizers to keep the mix in range. Use it in tiramisu, cheesecake, fig, coffee and vanilla gelatos where a rich, slightly tangy dairy backbone is wanted.
Origin & background
Mascarpone originated in the Lombardy region of Italy, in the area southwest of Milan around Lodi and Abbiategrasso, and is documented from the late 16th to early 17th century. It is made by gently heating cream and coagulating it with a food acid such as citric, tartaric or acetic acid, then draining the whey.