Orange millefeuille
Ingredients
- Semi-finished sheet of Pruvé millefeuille: 46 x 11 cm
- Orange mousse
- Marmalade
- Grand Marnier fondant icing
- Whipped cream
- Orange
Method
Pipe orange mousse on to the first sheet of millefeuille. Spoon a layer of marmalade on top of this. Place the second sheet of millefeuille on top of the filling, and finish off the top with a layer of Grand Marnier fondant icing. Cut into diamond shapes, and garnish with orange segments and orange zest.
