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Shaun in TO

Agree re perforations. But I've never done Marg's recipe with mascarpone. Mine is cream cheese,

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Posted to Thread #14737 at 2:05 pm on May 10, 2009

ricotta, and whipping cream (plus icing sugar and vanilla), weighted and drained overnight. Amazingly perfect on a summer day, but I only make it in years when the local strawberries are at their very best.

I've come across recipes that don't use the traditional heart-shaped mould, but they all require draining -- in a colander, sieve, bamboo steamer basket, or some such.



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