"John Larkin" wrote in message
...
We've been experimenting with this. It's sort of between creme frais
and American cream cheese in texture, and tastes just a bit cheesier
than either. It's delicious on wheat thins or that crispy flatbread
stuff that's so trendy lately. Other ideas that seem to work:
A healthy dollop on a bowl of hot polenta
Sweetened, with raspberries or blueberries
Stirred into hot pasta, with grated parmesan.
John
We use Mascarpone to make Tiramisu
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