Cooking Directions

• 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.

Ingredients

• 1.5 cups heavy cream
• 1 tablespoon dried lavender blossoms
• 8 ounces (1 container) mascarpone cheese, softened
• 0.25 cup sugar
• 2 packages (10 ounces each ) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
• 36 white chocolate curls
• 12 fresh lavender sprigs