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Coffee Milk Mascarpone
Coffee Milk Mascarpone Photo courtesy of Jake Gartland

Much of the modern food Miles Thompson serves at Allumette in Los Angeles is too complicated for home cooks to master. Fortunately, Thompson let us in on a little secret: The mousse-like coffee milk mascarpone that appears on his red velvet cake is easy to make and good enough to eat solo by the spoonful. (Thompson, for one, admitted to eating it while standing in front of the fridge at 2 a.m.) We whipped up a batch, then served it simply as an airy mousse with store-bought ladyfingers on the side.

Makes about 1 cup

½ cup mascarpone cheese

¼ cup strong espresso

2 tablespoons sweetened condensed milk

½ teaspoon kosher salt

Ladyfingers or shortbread cookies, for serving

Cinnamon, for garnish (optional)

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cheese with the espresso, condensed milk and salt on medium speed until medium-stiff peaks form, about 3 minutes. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 2 hours or overnight.

2. Remove the coffee milk mascarpone from the refrigerator and let warm until just slightly chilled. Garnish with the cinnamon, if desired, and serve immediately with desired accompaniments.

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