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Lavender-Infused Mascarpone Mousse Pastries

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Lavender-Infused Mascarpone Mousse Pastries

Lavender-Infused Mascarpone Mousse Pastries
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total prep
Yes, these dessert treats are as luscious and delicious as they sound.  They take a little time, but they're worth it!


  • 1 1/2 cup heavy cream
  • 1 tablespoon dried lavender blossoms
  • 4 (3-inch-long) fresh lavender sprigs
  • 1 container (8 ounces) mascarpone cheese, softened
  • 1/4 cup sugar
  • 2 package (10 ounces each) Pepperidge Farm® Puff Pastry Shells , prepared according to package directions
  • white chocolate curls
  • Fresh lavender sprigs


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