If you don't know what Peck is, you're not from Milan. Peck is an institution and it unites all Milanese — especially during Christmas when the store becomes the holiday food shopping destination. Since 1883, Peck's Cuisine has been renowned for its perfect execution of traditional recipes — dishes like the famous Peck's pate, insalata russa, vitello tonnato, lobsters in salsa rosa, stuffed turkey, zamponi, tortellini and many other dishes like them have always brought the taste and the magic of Christmas to everyone's kitchen... and they don’t just have savory dishes, either. Peck also has a high-level pastry shop headed by Galileo Reposo, a chef who makes excellent panettone with a special cream to match for Christmas.
Peck's mascarpone cream, made with their own mascarpone cheese, is one of the great classics — unique with a top-secret recipe. The mascarpone cream and Grand Marnier liqueur is a classic at Peck’s; it’s characterized by a unique creaminess and distinct citrus flavor. The most important element of fresh mascarpone cream? According to Reposo, the mascarpone cheese must be very fresh and soft to prevent a chunky texture. The following is the homemade recipe (in the true Milanese tradition), signed off on by chef Reposo himself.
Peck’s Christmas Cream Recipe
Ingredients:
200 g custard pastry cream (aromatic-free)
200 g fresh soft mascarpone
300 g whipped cream
40 g Grand Marnier
Method:
Mix and whip mascarpone cheese into the custard cream.
Add Grand Marnier followed by 300 g whipped cream.
Continue to blend with electric whisk until stiff peaks begin to form.
