Put the grapes in a saucepan, cover them with water and heat them for a few minutes to make them swell.
Prepare the rice pudding. put the egg yolks (2) in a bowl. When the rice has absorbed a good part of the milk, mix a spoon or two quickly with the egg yolks. Then pour the contents of the bowl into the pan of rice and mix, then adding the butter. Drain the grapes and add them to the mixture. Give a light broth. Then pour the preparation into a soufflé mold 20 cm in diameter and leave to cool.
Preheat the oven to 100°C.
Prepare the pistachio crème brûlée:mix the milk and the pistachio paste and boil the mixture. Beat the yolks and the sugar and pour the milk-pistachio mixture over them, stirring with a spatula. Then pour the mixture over the rice pudding and put the mold in the oven for 45 minutes. Then let cool and refrigerate for 3 hours.
When ready to serve, blot the surface of the cream with a paper towel, dust with brown sugar and place under the broiler to caramelize slightly. Arrange the physalis and star fruit slices on top. add a dash of lemon syrup and a few verbena leaves.
