Mascarpone

A marvel of Italian dairy technology, it is a cheese obtained by acidifying (tartaric or citric acid) and heating a very rich cream (over 40% fat). This denaturation creates a textured, dense, and incredibly buttery paste. Far from its exclusive use in Tiramisu, the chef uses it as a "super-butter": a spoonful melted at the end of cooking magnificently binds and glazes a risotto or velouté, providing a saturated, mild creaminess.