Ingredients for Lavender Infused Mascarpone Mousse Pastries
- Frozen Puff Pastry Shells
- 1 1/2 cups (360ml) heavy cream
- Dried Lavender Blossoms
- Mascarpone Cheese
- 1/4 cup (50g) powdered sugar
- White Chocolate Curls
- 1 tablespoon dried culinary lavender
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How to Make Lavender Infused Mascarpone Mousse Pastries
- Preheat oven to 400°F (200°C).
- Bake heart-shaped puff pastry shells according to package directions. Let cool completely.
- In a small saucepan, combine 1/2 cup (120ml) heavy cream and 1 tablespoon dried culinary lavender.
- Bring to a gentle simmer over medium heat; cook for 2 minutes.
- Remove from heat and let steep for 30 minutes.
- In a medium bowl, place 8 ounces (225g) mascarpone cheese.
- Strain the lavender cream mixture through a fine-mesh sieve into the bowl with the mascarpone cheese, pressing on the lavender to extract as much liquid as possible.
- Stir gently to combine and let stand for 20 minutes to cool slightly.
- In a chilled bowl, beat 1 cup (240ml) heavy cream with 1/4 cup (50g) powdered sugar using a hand mixer or stand mixer on medium-high speed until soft peaks form. Do not overbeat.
- Gently fold half of the whipped cream into the mascarpone mixture.
- Fold in the remaining whipped cream until just combined. Be careful not to deflate the whipped cream.
- Spoon or pipe the mascarpone mousse into the cooled puff pastry shells.
- Refrigerate for at least 1 hour to allow the mousse to set.
- Garnish with shaved white chocolate and a sprinkle of additional dried culinary lavender before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
18g
Fat
68g
Carbs
8g
