Soften gelatine. Bring the cream and pulp to the boil, then
pour over the white chocolate and stir in the softened gelatin.
Set aside in the refrigerator for 6 hours before whipping like a
chantilly.

To make a custard: whiten egg yolks and sugar. Boil the cream
and pulp, then add the zest. Pour over the yolks. Mix well.
Continue cooking until you obtain the texture of a custard (at
around 80°C, the custard should coat). Add Cointreau® and
softened gelatine.
Pour into small ø 2 cm moulds or baking sheets and freeze for
at least 4 hours.
Cut into 2 cm cubes if using sheet pans.

Mix all ingredients. Roll out to a thickness of 0.5 mm, cut into
2 cm diameter pieces. Chill for 20 minutes before baking at
180°C for 8 minutes, without browning.

Fill orange-shaped moulds halfway with orange ganache.
Insert the frozen orange cream, then the streusel sponge at the
base.
Smooth the edge of the mold with a little ganache if necessary.