Lavender Infused Mascarpone Mousse Pastries Recipe

Indulge in the enchanting aroma of lavender with these exquisite heart-shaped pastries! Perfect for Valentine's Day or any romantic occasion, these delicate pastries feature a creamy mascarpone mousse infused with fragrant lavender, nestled in light and flaky puff pastry shells. The beautiful presentation and delightful flavor combination make these a truly unforgettable treat. (Prep time does not include lavender steeping time.)

Prep Time 60 mins
Cook Time 90 mins
Calories 413.3 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Lavender Infused Mascarpone Mousse Pastries 19

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lavender Infused Mascarpone Mousse Pastries

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lavender Infused Mascarpone Mousse Pastries? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Lavender Infused Mascarpone Mousse Pastries

  1. Preheat oven to 400°F (200°C).
  2. Bake heart-shaped puff pastry shells according to package directions. Let cool completely.
  3. In a small saucepan, combine 1/2 cup (120ml) heavy cream and 1 tablespoon dried culinary lavender.
  4. Bring to a gentle simmer over medium heat; cook for 2 minutes.
  5. Remove from heat and let steep for 30 minutes.
  6. In a medium bowl, place 8 ounces (225g) mascarpone cheese.
  7. 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.
  8. Stir gently to combine and let stand for 20 minutes to cool slightly.
  9. 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.
  10. Gently fold half of the whipped cream into the mascarpone mixture.
  11. Fold in the remaining whipped cream until just combined. Be careful not to deflate the whipped cream.
  12. Spoon or pipe the mascarpone mousse into the cooled puff pastry shells.
  13. Refrigerate for at least 1 hour to allow the mousse to set.
  14. 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