elaine wrote:

> Could I substitute something else for this. It's very expensive!
>
> Oh, it is a topping for a soup.
>

It is expensive to buy, but not if you make it. Here's a
recipe. IIRC Bob Pastorio uses citric acid instead
of tartaric, which is easier to find.

Mascarpone

1 Q light cream or half & half
1/4 t tartaric acid

Heat cream to 180-185 F, remove from heat.
add tartaric acid. If cheese does
not coagulate add a bit more. Too much will make it grainy.

Drain using cheesecloth or coffee filter. Keeps for up to
one week.

--
Reg