Frank Haasnoot chooses Debic Cream Plus Mascarpone
Mascarpone is a versatile product that can be used for numerous applications. In order to balance the fat content of the cheese, (pastry) chefs often add cream to mascarpone recipes. However, this can lead to curdling. That is why Debic has developed a new ready-made mix: Debic Cream Plus Mascarpone.
If you say mascarpone, you say tiramisu. But there are so many other applications! For both sweet and savoury dishes, mascarpone gives a full, somewhat fatty flavour. An ideal contrast to, for example, passion fruit, orange or yuzu. Debic Cream Plus Mascarpone has a perfect ratio of mascarpone to cream and is stable under all conditions. It is very easy to use in both liquid and whipped form.
World-famous pastry chef Frank Haasnoot, World Chocolate Master winner and Debic ambassador, has been making mascarpone cream for his preparations himself for years. “I like a slightly fattier cream than the classic whipped cream, because it gives a full flavour. In addition, a fattier product can be piped on very neatly and it stays put, even when you prepare it a while before you serve it. The fact that Debic now markets this product ready-to-use saves me a lot of time and is extremely practical. It gives my creations the desired taste and look and is incredibly easy to use.”
Lumpy or super-neat result
“You can keep Debic Cream Plus Mascarpone soft or, on the contrary, you can whip it up very stiffly”, says an enthusiastic Haasnoot, who has worked in New York, Kuwait, Taiwan and Hong Kong, among other places. “If you whip it up a bit lumpier, the cream is an ideal filling for cakes. You can even freeze it. But you can also use the cream as a cooking cream or whip it up very firmly. As a user, you decide the end result, so the product can be used in a wide variety of ways.”
Luxury look
Haasnoot thinks mascarpone gives a dish more character. “So my advice is definitely to use the word ‘mascarpone’ in the product name or on a menu. There is something rich about it that gives your guests a sense of luxury. Whipped cream is a bit fluffier and lighter and of course also a luxury product, but more standard nowadays. Mascarpone has a fuller taste and therefore that more luxurious vibe.”
Easy and tasty
Debic Cream Plus Mascarpone can be used as a filling in cakes, for making sauces or for desserts on plates. It is also very suitable for making desserts in glasses, for example, because you can create beautiful layers with it – even without using additional binding agents.
“The product can easily be piped onto something, keeps well and can even be frozen,” says Haasnoot. “You can safely pipe it on one day in advance. Unlike traditional whipped cream, which quickly loses its shape, this cream stays put.
This means that it can be included in the mise-en-place in the kitchen of a restaurant and can be prepared well in advance in a bakery, so that it is ready for use when you need it. Debic Cream Plus Mascarpone is really a delicious convenience product.”
Flavours can be added to Debic Cream Plus Mascarpone based for example on alcohol, herbs or spices. Haasnoot advises to infuse any flavour cold. “Debic has already achieved a perfect balance between cream and mascarpone in this product, which gives it a great texture. Therefore, I would not heat it, but infuse any flavour cold before or after whipping, for example using an immersion blender. If necessary, this can even be done the night before. But actually I would like to advise chefs and pastry chefs to use this product as it is. Debic Cream Plus Mascarpone has such a delicious, full-bodied flavour of its own! It is worthwhile bringing out that very flavour in your final product.” For example, try it with my recipe for a Daisy with passion fruit glaze
