PREPARATION
For the grappa mousse: beat the egg, egg yolk, sugar and vanilla together over a hot water bath and afterwards beat over ice water. Stir in the mascarpone and chestnut purée. Soak the gelatin in cold water. Warm the grappa; firmly squeeze out the gelatin and dissolve it in the grappa. Allow to cool slightly and stir into the mousse. Carefully fold in the whipped cream. Pour the grappa mousse into small jars and allow to set in the fridge. For the marinated grapes: bring the grape juice, lemon juice and powdered sugar to the boil and allow to cool. Halve the grapes and put them in the liquid. Marinate in the fridge for 1-2 hours. Arrange the marinated grapes on plates; garnish with grated chocolate, chopped pistachio nuts and thick grape juice. Add the grappa mousse and serve garnished with mint.