Hi chefs. Recently i tried to make a cream using beaten mascarpone and creme anglaise! I had my mascarpone at room temperature overnight. When i tried to beat it with the sheet on low speed for a few turns It turned out grainy like it had curdled and not creamy as i was expecting... As a result the cream was a disaster. I have never used mascarpone cheese again. either i used a low quality cheese or i made somthing wrong. Any ideas? Thanks a lot!