We prepare the shells:
Beat the egg whites with a little salt, add the sifted flour, the yolks, the grated lemon peel and mix lightly. Sprinkle in a tray lined with baking paper circles with a diameter of 5 cm. Put the tray in the oven over medium heat until the peels take on a little color (about 15 minutes).
For the syrup, boil the water with the sugar for a few minutes, then add the essence and the orange peel and leave it to cool.
Put the gelatin to hydrate, mix the whipped cream, mix the yolks with the sugar then put them on the fire in a double bottom bowl and mix until the sugar is melted and the yolk cream is frothy. Remove from the heat and add the gelatin and mix well until well incorporated into the cream, add the orange peel and then leave to cool a little when the cream is still warm, put it over the whipped cream and mix well, let the cream cool.
We syrup half of the shells, place them on a plate and sprinkle the cream, syrup and put the rest of the shells on top, then sprinkle the cream, let it cool for a few minutes.
Remove from the cold and put a tablespoon of icing on each. I'm feeling, the cream is divine.