Beat the eggs, egg yolk and liqueur in a whisking kettle over a hot water bath. Soak the gelatine in cold water for 5 min. Then squeeze well and add to the whipped mixture. Melt the chocolate in a bowl in the microwave or over au bain-marie and gradually add to the whipped mixture. Finally, fold in the Parmigiano Reggiano. Leave the mixture to cool slightly and then fold in the semisolid whipped cream. Fill the mousse into half-round moulds and freeze for 4 hours, preferably blas freezing. When the mousse is frozen through, turn it out of the moulds by running them briefly under hot water. Now put two hemispheres together to form a ball and freeze again. 

Melt the chocolate with the cacao butter and add the milk protein. Pour the liquid chocolate mixture into a spray gun and spray the frozen balls evenly. The balls should look like a snowball. Now store them in the fridge until serving time. 

Pour the milk and agar-agar into a saucepan and mix with a blender. Add the chocolate and the Parmigiano Reggiano. Bring everything to the boil gently while stirring. Now divide the mixture in half. Spread one half very thinly on the respective inserts in a dehydrator and leave to dry for a day until it forms a parchment. Then break it roughly into pieces. Pour the other half thinly on a baking tray and refrigerate until ready to serve. Cut out the jelly with any cutter. 

Mix the apple juice, albumin, liqueur, vanilla syrup and 20 g sugar in a whisking bowl. Whip this mixture in a food processor until the egg whites are firm. Now add the remaining sugar and beat again briefly. Spread the beaten egg white on a baking tray lined with baking paper and dry in a Holdomat at 75°C with the draught open for 12 hours. Then grind the meringue between the palms of your two hands to a fine snow. Store in a dry place until serving.  

Heat 50ml water and the sugar in a shallow pan to 106°C, add the chocolate all at once and caramelise, stirring constantly, until small crumbs form. Pour the caramelised chocolate into a tray and leave to cool. Store in a dry place until serving. 

Soak the gelatine in cold water for 5 min. Take 50g of the blueberry puree and heat it in a saucepan. Squeeze out the gelatine slightly, dissolve it in and mix with the remaining blueberry puree. Add the sugar. Whip the cream until semi-solid and fold in. Now fill the mousse into spherical silicone mould and freeze for 4 hours. 

Mix the blueberry juice with the gelatine and bring to the boil briefly in a pan. Skewer the frozen mousse balls on toothpicks and coat with the hot glaze. Carefully place the balls on a tray and chill until serving. 

Dry the blueberries in a dehydrator for at least one day. Grind to a fine dust in a food processor. Sieve the dust if necessary.   

Mix 200g blueberries with the preserving sugar and red wine in a saucepan and cook for 5 minutes, stirring. Remove the pan from the heat, blend the mixture, strain through a sieve and set aside. Before serving, mix the compote with the remaining blueberries. 

Place the blueberry compote on the plate, place a snowball in the centre and garnish with the chocolate parmesan sails. Decorate with chocolate meringue dust, caramelised chocolate, blueberry balls and jelly leaves.