In this cheesy showdown, Chef Romann and ChatGPT go head-to-head in the ultimate Chef vs AI battle—this time, crafting cheese-infused mocktails! Can cheese truly shine in a booze-free cocktail, or will it be a recipe for disaster? Watch as Chef Romann brings his culinary instincts to the test against AI-generated concoctions, pushing the boundaries of mixology with unexpected flavors. Using rich mascarpone as the ingredient of choice, this episode is full of bold experiments, hilarious taste tests, and the ultimate question—who will stir up the best cheese-based mocktail? Subscribe and sip along to find out! 
Difficulty
Easy
Ingredients
- Homemade Mascarpone Ingredients:
- 1 Pint Milk
- 1 Pint Heavy Cream
- ⅛ tsp 30% Calcium Chloride Solution
- ¼ tsp Tartaric Acid
- Tiramisu Mocktail Ingredients:
- 2 Tbsp Homemade Mascarpone
- 2 Tbsp Simple Syrup
- 1 Tbsp Heavy Cream
- 2 Tbsp Double Espresso
- 2 Tbsp Caramel
- 2 Drops Orange Bitters
- ⅛ Tsp Citric Acid
- Pinch Sea Salt
- Lady Fingers (Garnish)
Equipment
- Medium Heavy Bottomed Pot
- Metal Bowl (large enough to hold 1 quart liquid)
- Instant Read Thermometer
- Hand Blender
- Whisk
- 100 Micron Super Bag
- Tall Jug
- Plastic Food Film
- Cocktail Shaker / Strainer
Timing
Active Time: 45 Minutes
Total Time: 12 Hours
-
Create Homemade Mascarpone
Put the Micron bag into the tall jug and secure at top with butchers twine or a rubber band and reserve.Fill up Pot with 3 inches of water and place the metal bowl on top of the pot. Pour the milk and heavy cream into the bowl. Add the calcium chloride solution and slowly heat up the water.
Chef Note: The calcium chloride solution is not needed if using unpasteurized milk.Bring the milk/cream temperature up to between 185 – 190°F. Let the hot milk/cream hold at this temperature for 8 – 10 minutes.After holding the temperature for 8 – 10 minutes add the Tartaric Acid. Using the hand blender, blend the mixture in pulses for 30 seconds to blend in the Tartaric Acid and break up the curds.Put the bowl over an ice bath and whisk occasionally for 10- 15 minutes. Pour chilled mixture into the prepared micron bag to strain for 12 hours.After 12 hours, scoop out the strained mascarpone into a container and reserve.
Discard left over whey after straining mascarpone or use in soups, sauces or stocks.
-
Create Mocktail
In a small bowl mix the mascarpone, simple syrup and citric acid. Add ice cubes to the cocktail shaker.
Chef Note: It is very Important for this recipe to make the mascarpone and not use store bought because this method makes a much creamier and smoother mascarpone which in turns make for a cocktail that emulsifies easier and also has a great mouthfeel to it.Add the mascarpone mixture, heavy cream, espresso, caramel and bitters to the cocktail shaker and shake.With the strainer pour into the martini glass and garnish with a pinch of sea salt, cocoa powder and a lady finger.Enjoy!!