For the custard, place all of the ingredients in a thermomix and cook for 10mins, 90?c on speed 3 (the eggs should be cooked as for a crème Brulee). If a Thermomix is not available cook as you would for custard in a heavy saucepan over a low heat. When cooked, pass through a fine mesh sieve and set in the fridge on small plates or small bowls.
For the semi-dry pickled grapes, remove grapes from stems, holding a few back for final presentation. Combine all other ingredients and bring to the boil, pour over grapes and allow it to marinade in the fridge for 12hours. Drain and dry the grapes in dehydrator for 8 hours at 80?c.
For the red grape pate de fruits, mix the pectin with 20g of sugar, warm the grape purée in a large sauce pan, add the pectin mix while whisking to incorporate, add the remaining sugar and cook to 108?c, take off the heat and add the citric acid, working quickly pour into a parchment lined deep baking tray. Set in the fridge
For the celery, pick down the leaves and keep in water, cut celery into small batons.
To serve the dish, caramelise the custard with sugar and a blow torch, as if making a crème Brulee. Place 2 small cubes of pate de fruits, 2 celery batons, 2 leaves and a sprig of micro celery on top and finish with 2 slices of fresh grape.