Lavender-Infused Mascarpone Mousse Pastries

Yes, these dessert treats are as luscious and delicious as they sound.  They take a little time, but they're worth it!
  • prep: 45 minutes
  • cook: 5 minutes
  • chill: 60 minutes
  • stand: 30 minutes
  • cool: 20 minutes
  • total: 50 minutes
  • Serves: 12

Recipe

Ingredients

  • 1 1/2 cup heavy cream
  • 1 tablespoon dried lavender blossoms
  • 8 ounces (1 container) mascarpone cheese, softened
  • 1/4 cup sugar
  • 2 packages (10 ounces each ) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 36 white chocolate curls
  • 12 fresh lavender sprigs

Directions

  1. Heat 1/2 cup cream and the lavender in a 1-quart saucepan over medium heat to a boil.  Reduce the heat to low.  Cook for 2 minutes.  Remove the saucepan from the heat.  Let stand for 30 minutes.

  2. Place the cheese into a large bowl.  Pour the cream mixture through a fine sieve into the bowl.  Discard the lavender.  Stir the cheese and cream mixture until the mixture is smooth.  Let cool for 20 minutes.

  3. Beat the remaining cream and the sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form.  Do not overbeat. Fold half the whipped cream into the cheese mixture.  Fold in the remaining whipped cream just until combined.

  4. Spoon the mousse into the pastry shells.  Refrigerate for 1 hour.  Top with the white chocolate and fresh lavender.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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