The parfait:

1. Beat the eggs with the sugar over a water bath until frothy.
2. Soak the gelatine in water and fold it into the egg mixture.
3. Let the egg mixture cool down briefly.
4. Slowly fold in the honey and goat cream cheese.
5. Finally fold in the cream and put it in the freezer overnight.

For the brioche:

1. warm the milk and dissolve the butter and yeast in it.
2. Add the sugar and stir.
3. Mix the flour with the eggs and add the slightly cooled milk and work everything into a smooth dough.
4. Put the dough in a buttered bread pan and bake in a preheated oven at 180 degrees for 1 hour.
5. Then let it cool completely, cut into the desired shape and fry in oil on all sides until crispy.

The batter for the lavender flowers:

1. Mix the milk, the egg, the sugar and the salt.
2. Add the flour (preferably sifted) and work into a smooth dough.
3. Pull the lavender flowers through the batter and deep-fry in oil, if available, preferably in a deep fryer

For the gel of the Reine Claude plums:

1. Put the plums with sugar and a little water and let them boil down.
2. Then puree everything very finely, bring to the boil and add the agar agar.
3. Now chill (at least 3 hours) and puree again until smooth.