Beat the egg yolks with the sugar until creamy. Bring milk to a boil, remove from heat, fold in cream. Soak the gelatine, squeeze it out and let it melt. Fold in the nougat and allow the cream to cool.
Set aside one or a few tablespoons of hazelnuts, stir in the rest with the whipped cream. Fill into serving bowls, cool for 2 hours.
Pit cherries, cut in half, boil with port wine, sugar and juice of one lemon. Stir in cornstarch with cold water, stir in, let bubble up 1x.
Stir double cream with vanilla pulp and sugar syrup. Turn out hazelnut mousse, crown with port wine cherries and vanilla cream. Garnish with nuts and mint.
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