Separate the yolks from the egg-whites. Beat 4 yolks with 3 spoonfuls of sugar until frothy. Set aside in a bowl.
Put milk with sugar, lemon rind, orange rind and a stick of cinnamon in a pot. Take it to medium heat and be careful not to let milk boil.
Set aside and drain. Then, pour the milk slowly into the bowl with the yolks. Mix well without stopping stirring.
When the mixture is compact, take it to low-medium heat again. Stir until obtaining a homogeneous cream, do not let the mixture to boil to avoid milk curdling.
The secret of this stage is that the froth on the surface should disappear. To do that, do not stop stirring to obtain a homogeneous and smooth cream.
We suggest draining the cream when it is ready.
Melt the chocolate and mix it with the whipped cream. Add it to the shots. Allow to stand in the fridge for 1 hour.
Wash and dice the strawberries.
When chocolate is cold, put the strawberries on the top and then, add the cold custard. Add a cherry and a little Sibari cream.