Beat the yolks with the sugar, the sherry and the vanilla pulp over a water bath until creamy. Add the gelatine previously soaked in cold water and let it melt. Remove from the bain-marie and chill on iced water. Stir the cream frequently until it thickens a little.
Beat the egg whites with the sugar until very stiff. Beat the whipped cream as well. When the cream begins to set, stir in the egg whites and beat until smooth. Fold in the whipped cream and fill the cream into dessert bowls using a piping bag. Place in the refrigerator to set for at least 3 hours.
Arrange the figs on the cream, sprinkle with the toasted almond flakes and garnish with fresh lemon balm.
Port figs: Cut the figs in half and soak them in the white port wine, preferably the day before. Melt the sugar in a saucepan until light brown. Extinguish with the port wine. Add the orange and lemon peel, as well as the orange and juice of one lemon and the cinnamon stick. Boil vigorously and thicken with stirred maizena (cornstarch). The pickled figs in the stock form, remove from heat and pull.