Hazelnut Mousse with Cherry Sauce
Beat the egg yolks with the sugar until creamy. Bring the milk to a boil, then remove from heat and stir in the cream. Beat milk and cream together in a double boiler. Soak the gelatine in cold water, then dissolve into the milk and cream. Stir and let cool.
Reserve 1 tablesoon of the hazelnuts, then stir the rest into the mixture. Pour the mixture into four serving bowls and refrigerate for two hours. Rinse the cherries, remove pits, cut them in half and boil with the port wine, sugar and lemon juice.
Mix the cornstarch with a little cold water, then add to the cherries and bring everthing to a boil again. Whip double cream with vanilla and sugar syrup. Remove the mousse from the molds onto a plate and serve with the cherries, port sauce and vanilla cream. Garnish with remaining hazelnuts and mint leaves.