Lavender-Infused Mascarpone Mousse Pastries

2 packages (10 ounces each) Pepperidge Farm Puff Pastry Shells
1 1/2 cups heavy cream
1 tablespoon dried lavender blossoms OR 4 (3-inch long) fresh lavender sprigs
1 container (8 ounces) mascarpone cheese
1/4 cup sugar
White chocolate curls
Additional fresh lavender sprigs

PREHEAT oven to 400 degrees 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 min. Remove from heat. Let steep for about 30 minutes.

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 minutes 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 hour. Garnish with white chocolate and additional lavender.

Makes 12 pastries.

TIP: Dried lavender blossoms and mascarpone cheese may be purchased in specialty food markets or health food stores.

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission.