Mixing mascarpone and soured cream

Asked on 11 Aug 2017 by Pavel

Hello, Lindsey,

Please, suggest if it is technically possible to make a mix of Mascarpone cheese and light (10-15 % of fat) sour cream.
Just worrying about incompatible consistence and chemical contents.

Thank you.
With all the Best,
Pavel

Lindsey, Food Editor replied

Hello Pavel,

I can’t see why not. Perhaps, as it’s the more solid ingredient, whisk the mascarpone on a low speed first, until it is smooth and then whisk in the sour cream.

Kind regards

Lindsey

Pavel replied

Hello, Lindsey!

Thank you for such a prompt reply from happy vacation time.
I appreciate your reassurance.
Should the sour cream be settled to release water (buttermilk) before being mixed into mascarpone? It is to leave the cake or meringue (for Pavlova) in my case dry.
Is it possible to use 10% or 20% is better?

Enjoy your good time,
Pavel

Lindsey, Food Editor replied

If your sour cream is wet, you that sounds sensible.

I would choose 20%

Pavel replied

I just guess that sour cream has more moisture inside than mascarpone, which might be released from the mix directly on a cake.

Lindsey, Food Editor replied

Yes. The longer the filling is on the Pavlova the, less crisp the meringue will be. Have everything ready and top it at the last possible moment.

Pavel replied

Thanks for the recommendation.
I am concerned on the right way to beat the egg whites for Paflova. It is highly important to beat them exactly until they form stiff peaks. Then one table spoon of sugar should be added and beaten till quite dissolved about a minute or two. Isn’t it the very time for bubbles to be released from the beaten egg whites gradually? What is the main part of sugar? What does it do and when it starts to work in beaten egg whites?

Lindsey, Food Editor replied

Hi Pavel,

Excuse the pun! But you’ve ‘beaten’ me. I cannot explain the exact science to you.

Kind regards

Lindsey

Pavel replied

Thank you!
Beg your pardon for the insistence.
My Best,
Pavel

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