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Lavender-Infused Mascarpone Mousse Pastries

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“Here's another great Valentine cake. Lavender being such a LOVELY herb! Bake in heartshaped cake pans for real impact. Time does not include steeping time for lavender.”
READY IN:
1hr 30mins
YIELD:
12 pastries
UNITS:
US

Ingredients Nutrition

Directions

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

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