Mix the juice of one lemon and honey. Form over the fruit and mix everything together precisely.
For the cream, pour the milk into a pan with the vanilla stalk cut open and the seeds scraped out and bring to the boil.
Leave to stand on the stove for ten minutes.
In the meantime, beat the egg yolks and sugar to a light, thick cream. Stir the cornflour with the cold water to the egg cream.
Bring the milk to the boil again. Remove the vanilla pod. Add the boiling milk to the egg cream form and return it to the frying pan. Bring to a boil, stirring once, until the cream begins to thicken. Immediately pour into a large enough bowl. Cover the surface of the crem with plastic wrap to prevent a skin from forming as it cools. Cool.
Before serving, whip the cream until semi-stiff. Stir into the vanilla cream. Arrange the fruit salad in dessert bowls or coupe glasses and pour the cream over it.
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