Mix the yeast, milk, egg yolk, flour, butter, salt and vanilla sugar into a smooth dough. Beat egg whites and sugar to a snow and fold into the other dough. The finished dough must rest in a warm place for at least 15 minutes and can then be baked to dalken in an eye pan.

Place the plums together with the spices and port wine in a tight container for about 48 hours. Shake the mixture occasionally. For further preparation, remove the spices and use the lightning chopper or meat grinder to process the plums into a sauce.

Beat the egg yolks with the honey and vanilla on the water bath until frothy until the mixture reaches approx. 72 ° C. Dissolve the cold soaked gelatine in the still warm mixture. Then stir the mixture until it is below 30 ° C. At this point fold the whipped cream and walnuts into the mixture. Fill the parfait into any shapes and then freeze for at least four hours.

Beat the egg yolks, egg and sugar in a water bath until frothy until the mixture reaches approx. 72 ° C. When the mixture has reached below 40 ° C, stir in the liquid couverture. Now stir everything to below 30 ° C and fold in the whipped cream. Let the chocolate mousse cool in the refrigerator for four hours.