Preparation

• In a medium-sized bowl, place the egg yolks and sugar. Stir with a manual whisk until you obtain a whitish and well-integrated mixture.
• Heat the orange pulp in a saucepan over medium heat until it reaches boiling point, ensuring it doesn't burn.
• Add half of the hot orange pulp to the bowl with the yolks and stir with the manual whisk until you obtain a homogeneous mixture.
• Pass this mixture through a fine mesh strainer directly over the remaining pulp left in the saucepan, to eliminate any possible lumps and achieve a smooth texture.
• Stir the unified pulp and cook over low heat until the temperature reaches 82-84ºC, stirring constantly to prevent it from curdling.
• Remove the saucepan from the heat and add the previously hydrated and well-drained gelatin. Stir until it completely dissolves.
• Incorporate the softened butter, cut into small cubes, and stir until it fully integrates with the mixture.
• Pour this cream over the chocolate melted in a bain-marie and stir with manual whisks until you obtain a homogeneous cream.
• Emulsify the mixture with an immersion blender until smooth and glossy.
• Let the mixture cool until it reaches a temperature of 30ºC.
• Whip the cream until it forms soft peaks, being careful not to overbeat.
• Gradually fold the whipped cream in, stirring with a rubber spatula using gentle folding motions, to maintain the airy texture of the mixture.