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Others ingredients
In a salad bowl, pour the very cold liquid cream, the very cold mascarpone and the icing sugar.
Using the electric mixer, beat the ingredients which will pass through a liquid state before the material sets. Continue to beat until the cream is thick and the whisks leave their mark on it.
Using a spatula, gently incorporate the citrus jam.
Pour this cream into a piping bag fitted with a smooth round nozzle.
Place two dentelle crepes on a plate.
Using the shower bag, garnish with citrus whipped cream, repeat the operation twice to form a millefeuille.
Grate a little dark chocolate on top and decorate with a few pieces of candied orange.
