Place the milk in a large pot over medium heat, add the sugar and cardamom and allow to become hot.
2
Just before it starts boiling and rising, turn the heat to the lowest setting, add the rose water or orange blossom and give it a mix.
3
Less than a minute later pour the lemon juice in the centre and using a large spoon from 4 corners of the pot fold the milk into the centre only once and remove the spoon.
4
Prepare a bowl with a sieve on top, with the cheese cloth in the sieve, after a minute or so using a large spoon, start to collect the solids and place in the cheese cloth resting in the sieve. Make sure all solids are collected.
5
Gently squeeze the cheese cloth to drain the liquid. Be mindful at this stage as squeezing too much of the moisture out can make the cream too dry and powdery.
6
As long as it's not dripping, place in a bowl and mix in the mascarpone until creamy and smooth.
7
Serve with crushed pistachios, honey, fresh bread or scones.