How to turn excess cream into mascarpone – recipe | Waste not

Transform double cream that’s on the turn into a tangy, luxurious addition to both sweet and savoury dishes

Homemade mascarpone is one of life’s true pleasures: thick, creamy and unctuous, with a classic, tart finish, it’s perfect for everything from desserts such as tiramisu, cheesecake or whipped mascarpone cream to savoury dishes such as pasta, risotto or soup. Mascarpone is a simple cream cheese that’s made by heating, acidulating and straining double cream, and it’s quick and easy to make at home; it’s also a great way to extend the shelf life of leftover cream, while at the same time turning it into a real treat. Even a small batch of 100-200ml cream will produce just enough mascarpone to make many a savoury dish sing, for instance in my pea pod risotto or salad bag soup, or to serve alongside my root vegetable latkes.