1. Cut gorgonzola in small pieces and put in a bowl. Add mascarpone and yogurt, whisk until creamy with an immersion blender. Season to taste with pepper, powdered aniseed and lemon juice. Fill in glasses and keep in refrigerator until needed.
2. Mix white wine with plum jam and chilli sauce. Cut prunes in halves or quarters, add to sauce and store in a cool place.
3. Wash and clean celery, cut in very fine strips. Chop walnut kernels. Spread the prune sauce onto the gorgonzola mousse and garnish with celery and chopped walnuts. Serve with baguette.

Tip: To create a fancy garnish, cut the celery in very thin stripes and put them in a bowl with ice cubes. This way, they start curling in a creative manner.