Citrus mascarpone pots

Mascarpone has to be the easiest of cheeses to make at home. Granted, it takes a bit longer than heading to the supermarket to pick up a carton, but it certainly works out cheaper to whip up a batch overnight. If you happen to give it a shot, then these little dessert pots will put your mascarpone to good use. 


Citrus mascarpone pots

300g mascarpone
1 cup caster sugar
Finely grated rind of 2 lemons
1/3 cup lime juice
6 eggs, lightly beaten

Method

Preheat the oven to 160 Celsius. Lightly grease 8 small ramekins or custard pots. 
Whisk together the mascarpone, sugar, and lemon juice. Add the lime juice and eggs and beat until smooth. Pour into ramekins and bake until set - around 30 - 35 minutes. Allow to cool before serving with whipped cream or extra mascarpone. 
Note that baking the pots gives a texture similar to flan. For a smoother, more custard-like texture, place the ramekins in to a baking tray half-filled with hot water before baking. 

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