Soak the gelatine in cold water. Pour the whipped cream into the pot. Sprinkle in the sugar. Cut the vanilla pod in half, scrape out the pulp, and place both in the pot. Bring the cream to the boil (while constantly stirring), and remove from the stovetop. Take out the vanilla pod, and stir in the dark chocolate (or cocoa). Season with Baergfeuer (approx. 5 dashes). Add the gelatine, and mix well. Pour the mixture into moulds rinsed with cold water, and chill for 1 hour.
Whisk the egg yolks, add the sugar, and stir until frothy. Mix in the fruit pulp. Dissolve the gelatine as per package instructions, and mix in. Beat the whipped cream, and fold into the mixture. Chill the mixture for approx. 1 hour, then form into quenelles, and serve with the panna cotta.