Lavender-Infused Mascarpone Mousse Pastries

Recipe by Nana Lee
READY IN: 1hr 30mins




  • PREHEAT oven to 400°F
  • Bake and cool shells according to package directions.
  • PLACE 1/2 cup heavy cream and lavender in small saucepan.
  • Heat to a boil and cook for 2 minute
  • Remove from heat.
  • Let steep for about 30 minute
  • PLACE cheese in medium bowl.
  • Pour lavender cream mixture through a fine sieve into bowl, pressing down on lavender to remove any additional liquid. (Discard lavender).
  • Stir to combine and let stand 20 minute or until cooled.
  • WHIP remaining heavy cream with sugar in a chilled bowl at medium-high speed until soft peaks form. Do not overbeat.
  • Fold half the whipped cream into the mascarpone mixture.
  • Fold in remaining whipped cream, just until blended.
  • Spoon or pipe cheese filling into pastry shells.
  • REFRIGERATE for 1 hours
  • Garnish with white chocolate and additional lavender.
  • TIP: Dried lavender blossoms and mascarpone cheese may be purchased in specialty food markets or health food stores.
  • You can make your own puff pastry shells if you only have puff pastry sheets available.