MASCARPONE MOUSSE
Provided by Dan Langan
Categories dessert
Time 20m
Yield 6 cups, or enough to generously fill two 8-inch layer cakes or one 10-inch layer cake
Number Of Ingredients 7
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.
LAVENDER-INFUSED MASCARPONE MOUSSE PASTRIES
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.
Provided by Nana Lee
Categories Tarts
Time 1h30m
Yield 12 pastries
Number Of Ingredients 7
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.
Nutrition Facts : Calories 413.3, Fat 32.7, SaturatedFat 13.7, Cholesterol 54.3, Sodium 132.7, Carbohydrate 26.6, Fiber 0.7, Sugar 4.6, Protein 4.3
LEMON PIE WITH LAVENDER MASCARPONE CREAM
It is that time year when lemons are falling off the bush in my backyard and when life gives you lemons make lemon pie. While I love the lemon custard in lemon meringue pie, I am not so fond of the meringue. So I thought about what type of topping to do instead and I came up with the idea of Mascarpone whipped cream. The idea came to me as I was having lunch with a friend who told me about making cannoli. Originally I wanted to make the cannoli filling for the top, but decided to go for an easier root. Then I thought about what should I flavor it with and I remembered the amazing lemon lavender sugar cookies another friend makes every year. The flavors of the lemon and lavender in the pie came out very subtle and not overpowering. The pie also traveled well as it went to my mother's house two hours away for her birthday. My recommendation is to make the pie the night before and chill over night. My husband and I were able to pry one piece away from my parents that we had the next day. Chilling just made the pie even better, and brightened the dreary rainy day.
Provided by Sarah P.
Categories Dessert
Time 1h30m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Sift flour, sugar, and salt together to make sure they are thoroughly combined.
- Cut in the ½ cup of cold butter that has been cubed. I personally use a food processor for this, but you can always do this with your hands or pastry blender.
- Pulse the processor six times so the mixture ranges in size from breadcrumbs to lima beans. Then add in the coconut oil to the mixture. (You can always use vegetable shortening instead, but I personally like the flavor that the coconut oil gives to the crust of the pie. Pulse six times or cut the oil in till it resembles the same consistency as the butter addition.
- Add in the cream cheese and repeat the process. Now it is time to add the chilled water to the mixture. I add a small amount at time to make sure the mixture does not become to wet. The mixture will have a crumbly look to it, but comes together when you work it with your hand on a flat surface. Split the dough in half into packages if doing a double crust. Let the dough chill at least an hour in.
- Bring the heavy cream to a simmer and take it off the heat. Add the lavender into the cream and let it steep for half an hour. (Your kitchen will smell amazing!) After it has steeped for half an hour strain the mixture and chill in the refrigerator over night.
- Baking the Crust.
- Roll out the bottom crust and place into the pie dish. Trim and scallop the edge of the pie crust, then place in the freezer for 15 minutes till the pie crust is set.
- Once the crust has set take it out of the freezer and get you pie weights ready for the blind baking. I use old beans and ceramic pie weights for my pies. Place a piece of foil into the pie crust with the edges of the foil going over the sides of the pie dish. You want it to be easy to remove the pie weights from the center of pie crust.
- Place the pie on the center rack for fifteen minutes. After fifteen minutes remove the foil and pie weights from the pie dish. Then prick the bottom of the pie and the sides if it has started to puff out.
- Bake the crust for 15 to 17 more minutes. If the edges of the crust already look golden at this point, cover the edges with foil so that they do not burn. Take the crust out after it appears fully baked and let it cool on a wire rack.
- Making the Filling.
- Whisk the cornstarch, sugar, and salt together in a medium saucepan making sure there are no lumps of cornstarch. Add the water, lemon zest, and lemon juice to the mixture. Next add the egg yolks to mixture and whisk together to make sure that they are combined completely. Place the saucepan over medium heat. Whisk the mixture constantly until it comes to a boil. Once the mixture comes to a boil lower the temperature. At this point the mixture will visibly start to thicken up and begin to take on a thicker consistency. After lower the temperature continue to whisk the mixture for about a minute. Then pour the warm mixture into prebaked piecrust. Let the mixture cool and then place in the refrigerator to chill.
- Mascarpone Whipped Cream.
- Whip the infused cream till it is slightly fluffy (about a minute). Then add in the mascarpone to the mixture along with the powdered sugar. Whip the mixture till it forms stiff peaks.
- Pipe the cream onto the pie and serve or let it chill overnight.
Nutrition Facts : Calories 644.1, Fat 42.2, SaturatedFat 27.2, Cholesterol 195.2, Sodium 363.8, Carbohydrate 63.8, Fiber 0.8, Sugar 39.6, Protein 5.4
More about "lavender infused mascarpone mousse pastries recipes"
LAVENDER-INFUSED MASCARPONE MOUSSE PASTRIES
From pepperidgefarm.com
Estimated Reading Time 50 secs
10 BEST MASCARPONE MOUSSE RECIPES | YUMMLY
From yummly.com
LEMON LAVENDER MASCARPONE MUFFINS | TASTY KITCHEN: A …
From tastykitchen.com
MASCARPONE MOUSSE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LAVENDER-INFUSED MASCARPONE MOUSSE PASTRIES - PUFF PASTRY
From puffpastry.com
Estimated Reading Time 2 mins
WHITE CHOCOLATE MOUSSE PASTRIES – [STAGE] PUFF PASTRY
From stage.puffpastry.com
SWEET MASCARPONE MOUSSE WITH RASPBERRIES RECIPE - VENAGREDOS
From venagredos.com
MASCARPONE CREPES WITH LAVENDER STRAWBERRY SAUCE - DRISCOLL'S
From driscolls.com
FROZEN PUFF PASTRY SHELLS RECIPE TIPS TO MAKE HOME AND
From webetutorial.com
STRAWBERRY LEMON MASCARPONE MOUSSE - STRESS BAKING
From stressbaking.com
25 MASCARPONE DESSERTS YOU'LL ADORE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
LAVENDER-LEMON CURD & MASCARPONE RASPBERRY TARTS
From scrambledchefs.com
LAVENDER-INFUSED MASCARPONE MOUSSE PASTRIES
From pinterest.ca
LAVENDER MOUSSE VERRINE - TEATIME MAGAZINE
From teatimemagazine.com
LAVENDER-INFUSED MASCARPONE MOUSSE PASTRIES RECIPE - FOOD.COM
From pinterest.com
LAVENDER INFUSED MASCARPONE MOUSSE PASTRIES RECIPE - WEBETUTORIAL
From webetutorial.com
15 LAVENDER-INFUSED UNIQUE DESSERT RECIPES
From homemaderecipes.com
LAVENDER INFUSED MASCARPONE | RECIPE | THE FRESH MARKET
From thefreshmarket.com
DESSERTS – PAGE 10 - PUFF PASTRY
From puffpastry.com
10 BEST MASCARPONE MOUSSE RECIPES | YUMMLY
From yummly.com
LAVENDER-INFUSED MASCARPONE MOUSSE PASTRIES
From pinterest.com
RECIPE: PERFECT MASCARPONE MOUSSE (DIABETIC FRIENDLY) - MINCE PIE
From mincepiee.blogspot.com
DAILY HOLLISTIC - LAVENDER-INFUSED MASCARPONE MOUSSE... | FACEBOOK
From facebook.com
EARL GREY CHOCOLATE MOUSSE WITH LAVENDER-MASCARPONE CREAM
From blog.wolfgourmet.com
LAVENDER-INFUSED MASCARPONE... - ACTIVE AND HOLISTIC ME | FACEBOOK
From facebook.com
MASCARPONE AND PUFF PASTRY RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
LAVENDER-INFUSED MASCARPONE MOUSSE PASTRIES
From pinterest.com.au
LAVENDER PEAR MASCARPONE TART – ART OF NATURAL LIVING
From artofnaturalliving.com
LAVENDER MASCARPONE MINI CHEESECAKES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
LAVENDER-INFUSED MASCARPONE MOUSSE PASTRIES - PLAIN.RECIPES
From plain.recipes
BERRY TART WITH MASCARPONE CREAM - FUN AND FOOD CAFE
From funandfoodcafe.com
VANILLA MASCARPONE MOUSSE RECIPE - THERESCIPES.INFO
From therecipes.info
ROSEMARY & LAVENDER INFUSED YELLOW CAKE WITH LEMON …
From bloggingwithchris.net
BEST MASCARPONE MOUSSE (CREMA AL MASCARPONE) RECIPE - HOW TO …
From 177milkstreet.com
DESSERT ARCHIVES - PAGE 11 OF 23 - PEPPERIDGE FARM
From pepperidgefarm.com
MASCARPONE MOUSSE FROM BAKING CHEZ MOI - BEWITCHING …
From bewitchingkitchen.com
LIMONCELLO MASCARPONE MOUSSE CAKE RECIPE - ALL INFORMATION …
From therecipes.info
LAVENDER-INFUSED MASCARPONE MOUSSE PASTRIES
From pinterest.co.uk
CREAM CHEESE CHOCOLATE CHUNK PASTRIES – [STAGE] PUFF PASTRY
From stage.puffpastry.com
33 MASCARPONE RECIPES FOR BOTH SWEET AND SAVORY DISHES
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #tarts #desserts #eggs-dairy #dinner-party #holiday-event #cheese #gifts #brunch #number-of-servings #presentation #served-cold #4-hours-or-less
You'll also love