preparation

1. Prepare the base:
   • Crush 100g of chocolate chip cookies into fine crumbs.
   • Squeeze the juice from one orange, which should yield about 50 ml of juice.
   • Mix the cookie crumbs with the orange juice until well combined.
   • Press the mixture into the bottom of individual ramekins or one large ramekin to create the dessert base.
2. Prepare the cream:
   • In a saucepan, heat 400 ml of milk with the zest of one lemon and 1 teaspoon of vanilla sugar. Cook, stirring constantly, until boiling.
   • Strain the milk to remove the lemon zest.
   • In a bowl, beat 2 egg yolks with 30g of caster sugar and 25g of cornstarch.
   • Slowly add the hot milk to the egg mixture, whisking constantly to prevent the eggs from cooking.
   • Return the mixture to the saucepan and cook, stirring constantly, until thickened.
   • Let the cream cool.
   • Add the juice of one lemon (about 30 ml) and 70 g of condensed milk to the cooled cream. Beat until well blended.
3. Assembly and decoration:
   • Pour the cream over the biscuit base in the molds.
   • Sprinkle with cinnamon, cocoa and grated chocolate.
   • Place the molds in the refrigerator for at least 30 minutes to allow the dessert to cool and set.