Soak cooled gelatine. Whip the cream until stiff, set aside to cool. Beat the egg with the egg yolk, honey and sugar until creamy, add the juice of one lemon. Add the curd cheese. Melt the gelatine in a little hot tap water and add it to the egg and curd mixture. Fold the whipped cream and poppy seeds into the cream. Pour into ramekins or bowls and set aside to cool. Rinse grapes, cut in half and stone. Mix custard powder with port wine. Bring the grape juice to the boil, add the mixed custard powder and bring to the boil briefly. Add the grapes as the last step. Put the poppy seed mousse with the grapes on the table.
(6 servings) Preparation time: approx. 45 min.
Tip: Always use organic lemons for cooking, if possible!
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