Name: The Siberian
Ingredients: 1/2 liter of egg yolks; 1/2 liter of warm syrup with a specific gravity of 1.2850 (32° Baumé); 20 cl of Cointreau® 60%; 3 liters of whipping cream (32–35% fat); 150 g finely chopped orange peel, previously macerated in Cointreau®

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The Siberian

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Pastry chef

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citrus
mousse

Ingredients

1/2 liter of egg yolks
1/2 liter of warm syrup with a specific gravity of 1.2850 (32° Baumé)
20 cl of Cointreau® 60%
3 liters of whipping cream (32–35% fat)
150 g finely chopped orange peel, previously macerated in Cointreau®

Step

Gently mix the egg yolks and warm syrup. Poach the mixture in a double boiler, taking care to avoid lumps. Then whisk until completely cooled. Stir in the Cointreau®. Refrigerate.

After 24 hours, whip the whipping cream.

When ready to assemble, first fold the soaked orange peel into the first mixture, then fold in the whipped cream.

Pour into a mold, sprinkling in cubes of biscuit well soaked in Cointreau®. Garnish with a few orange zest strips.