Beat the egg whites
until fluffy. Heat a little cream to the boiling point and dissolve
the gelatin. Melt the dark chocolate with 25 gram butter in the microwave.
Add one egg yolk, one third of the cream and all of the rum, stir well.
Carefully fold in 1/3 of the egg whites. Pour this mixture on the bottom
of a cake tin. Repeat the process with the white chocolate, but add
this time the Bailey's and also half of the dissolved gelatin. Pour
this on top of the dark mousse and put in the fridge for one hour. Repeat
the process for the milk chocolate, without alcohol but with the remaining
gelatin. Allow the mousse to firm in the fridge at least one night.
Cook the apples with the sugar and vanilla sugar
and half a cup of water until they are soft; puree them. Stir the flour
and the buttermilk well together, add this to the apple puree and add
the aniseed. Bring the mixture slowly to the boil while stirring. Simmer
for three minutes, keep stirring. Serve hot.