For the foie gras mousse, beat the yolks and honey until foamy, whip 250 ml of cream until stiff. Soak the gelatine in cold water.
Bring the milk and 150 ml of cream to the boil and dissolve the foie gras cut into small pieces in it until a homogeneous mass is formed. Add the liver mixture to the egg mixture, stirring constantly. Place in a water bath and stir until a creamy consistency is obtained.
Squeeze the gelatin, dissolve in warm cognac and stir into the mixture. Stir until cold. When the mousse begins to set, fold in the whipped cream. Divide the foie gras mousse among glasses and refrigerate, covered.
For the port wine and cassis jelly, boil the sugar with half of the white wine until caramelized and deglaze with the remaining white wine. Add port, cinnamon, bay leaf and cassis juice and liqueur and reduce slightly. Soften the cake jelly in 2 tablespoons of cold water and stir in, bring to the boil briefly and allow to cool briefly, then spread the port wine-cassis jelly over the mousse.
For the Calvados apples, peel the apples and cut into cubes. Boil the sugar with the cavados and white wine until the sugar is completely melted. Add the apples, juice and zest of the lemon and the pulp of a vanilla pod and cook the apples until al dente. If necessary, add a little white wine. Let cool and spread on the mousse and jelly.
Serve the foie gras mousse with port wine and cassis jelly and Calvados apples about 2