Mascarpone and clotted cream

Discussion in 'Pastries & Baking' started by siduri, Aug 20, 2012.

  1. siduri

    siduri

    Messages:
    3,599
    Likes Received:
    42
    Exp:
    At home cook
    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. 
     
  2. ishbel

    ishbel

    Messages:
    3,147
    Likes Received:
    40
    Exp:
    Cook At Home
    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.....!
     
  3. nicko

    nicko Founder of Cheftalk.com Staff Member

    Messages:
    4,102
    Likes Received:
    183
    Exp:
    Former Chef
    I believe that they are essentially the same just a heavy thick drained cream that is typically used for desserts.
     
  4. siduri

    siduri

    Messages:
    3,599
    Likes Received:
    42
    Exp:
    At home cook
    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? 
     
  5. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    158
    Exp:
    Professional Chef
    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..."
     
     
  6. ishbel

    ishbel

    Messages:
    3,147
    Likes Received:
    40
    Exp:
    Cook At Home
    Thanks, Pete.