Warm Armagnac to about 140 °F (60 °C) (but don’t boil! ) and pour over the plums.

Cover well and let steep for 3 hours.

Pour through a sieve, warm the liquid, pour over the plums again, and let steep again.

Repeat this process two more times over the course of two weeks.

Always close the container well, so that the alcohol doesn’t evaporate.

Sieve the plum juice and have 5 tbsp (70 ml) ready.

For the mousse, beat eggs, egg yolks, sugar, Armagnac, and plum juice in a bain-marie.

Fold in the whipped cream.

Chop the plums up finely and mix in.

Fill molds and chill.

Prepare a strong tea with Ceylon tea and water.

Bring to a boil, add sugar, and bind with cornstarch.

Let cool and fold in the whipped cream and rum.

Dip the molds briefly in hot water.

Put some tea sauce on plates and place a plum mousse on each.