LIME-VANILLA MASCARPONE

MAKES ABOUT 800ML / PREPARATION 10 MINUTES PLUS OVERNIGHT SETTING TIME & 24 HOURS DRAINING TIME / COOKING 5 MINUTES

2 limes, zested and juiced 1 litre cream

1 vanilla bean

1 teaspoon citric acid

Bring the lime zest, cream and vanilla bean to a rolling boil for 4 minutes exactly, until the cream separates. Add the lime juice and citric acid and bring the cream back to the boil. Simmer for 1 minute exactly and remove from the heat. Pour through a fine sieve and place in the fridge overnight until it begins to set. Line a sieve with a muslin cloth and place it over a deep bowl. Pour in the cream, cover with plastic wrap and let stand for 24 hours. Scoop the mascarpone from the muslin into a container and refrigerate. This makes more than you need but it will last for 10 days in the fridge.