Lavender Infused Mascarpone Mousse Pastries Food

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.

MASCARPONE MOUSSE

Steps:

• Prepare a double boiler. Whisk the egg yolks and sugar over the double boiler until lightened and fluffy and the mixture reaches 140 degrees F.
• Transfer to a mixer bowl. Whip on medium-high with the whisk attachment until cooled and lightened in color, 4 to 5 minutes. Whip in the mascarpone. Add the liqueur, vanilla and salt, mixing until smooth. Add the heavy cream on low speed and blend. Scrape the bowl and whisk and then whip on medium speed until medium peaks form. Chill until ready to use.

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.

MASCARPONE MOUSSE

Steps:

• In a small chilled metal bowl whisk heavy cream in a figure eight motion. Just as soft peaks are forming, add the granulated sugar gradually. Continue whipping the cream until stiff peaks form.
• Cover the bowl and chill in an ice bath. Combine room temperature mascarpone and cream cheese with a rubber scraper. Add vanilla and powdered sugar. When cheese mixture reaches a smooth consistency, set aside, keeping the mixture at room temperature. Just before serving , lightly fold whipped cream into the cheese mixture.