Hortus Recipe: Millefeuille with organic orange marmalade, chocolate mousse and chocolate chips and orange

We present a delicious dessert with our Organic Orange Marmalade, a very special recipe courtesy of  restaurant LALÀ Tàrrega, and +bio has offered in Nougat Fair Agramunt of 12, 13 and 14 October 2012.

Chocolate mousse

  • (10 servings)
  • 185 g of chocolate
  • 7 eggs
  • 15 g of butter
  • 50 g sugar


  1. Back out the chocolate + butter at (water bath).
  2. Mix with sugar rust. We add yolks + sugar chocolate (double boiler).
  3. We set the egg whites until stiff (pinch of salt).
  4. We mix it all!

To make the crispy:

  • Philo Pasta
  1. We syrup: 200 g of mineral water + 100 g sugar (heat). 1 sheet of gelatin immersed in cold water, drain it and mix it with hot water + sugar.
  2. Cut the phyllo dough sheets to our liking, we layered in threes and put them together with a very wet brush with the syrup.
  3. Cooking: 180 ° C / 10 minutes
  4. Cool cooked pasta hit.
  5. First layer: chocolate mousse
  6. Second layer: organic orange marmalade HORTUS APRODISCAe
  7. Top layer: we crossed the chocolate with orange and guarnimos to our liking.
Categorias: Hortus Recipes, Orange Mermelade.