Bring the milk with the sugar, vanilla sugar, cinnamon stick and lemon peel to the boil. Crumble the vermicelli nests and cook in the milk for 5 - 7 minutes. Now take the cinnamon stick and lemon peel out of the pot and take the pot off the heat. Quickly stir the 3 well mixed egg yolks into the mixture and stir quickly so that the egg does not freeze and there are no egg lumps. Let cool a little and then transfer to a large plate or small bowls. Care for decorating with cinnamon.

Whip the cream until streaky. Soak the gelatine sheets in cold water for 5 minutes. Now add the condensed milk to the stiff cream. Grind the biscuits so that they can be better absorbed by the cream / Kodensmilch. If you like it chunky, you can leave the biscuits a little coarser. Now briefly heat the gelatine until it is liquid. Then quickly fold the liquid gelatine into the cream mixture so that there are no lumps. Stir very well and then fold in the biscuits. The mousse can be poured into small bowls and then has to be in the refrigerator for 8 hours.