Soak gelatine in cold water. Bring milk and 1 pinch of salt to the boil, remove from the heat. Beat egg yolks and 75 g sugar until creamy.
Squeeze the gelatine and dissolve in the warm milk. Gradually stir into the egg yolk mixture. Chill for 15-20 minutes until the mixture begins to gel.
Whip the cream until stiff. First add chopped nuts, then cream to the mixture. Finely chop the Printen and fold into the mixture. Pour the mousse into 6 dessert glasses and chill for at least 4 hours.
Crumble Printe for decoration. Sprinkle the mousse with nut flakes and Printe crumbs. Plum compote tastes good with it. Drink tip: coffee, e.g. from Plum's.