Lavender Infused Mascarpone Mousse Pastries Recipes

LAVENDER-INFUSED MASCARPONE MOUSSE PASTRIES

Steps:

• 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.

LIMONCELLO, RASPBERRY & MASCARPONE MOUSSE

Steps:

• Rinse and drain raspberries, gently pat dry and set aside.
• In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
• In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
• In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
• Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
• Chill until serving time.