Amber fruits with dry oloroso and peppered fromage blanc

Method

1. First make the peppered fromage blanc. Take a double layer of muslin and lay it inside a 1.2 litre pudding basin.

2. Pour the fromage frais into the muslin-lined bowl, gather the corners of the muslin around the fromage frais and tie together, using string.

3. Suspend the muslin-wrapped fromage frais in the refrigerator, with the basin below to catch any drips. Leave to drain in the refrigerator for 24 hours.

4. In a bowl, mix together the peach, apricot, Sharon fruit, kumquats, golden raisins and mace web.

5. Cut open the halved vanilla pod and scrape out the seeds into the fruit mixture. Add the sugar and 100ml of the Oloroso sherry, mixing together well. Cover and marinate overnight in the refrigerator.

6. Unwrap the drained fromage frais and mix in the black pepper, sea salt and cream, mixing well. Cover and chill.

7. Remove the mace web from the marinated fruits. Fold in the raspberries, reserving a few for decoration.

8. Spoon the fruit mixture into 4 serving dishes or glasses leaving around 2cm space at the top of each dish.

9. Heat the remaining Oloroso in a small saucepan and lace each glass with hot sherry, about 1 dessertspoon each.

10. Pipe or spoon the peppered fromage frais over the fruit. Smooth the surface of the fromage frais using a hot palette knife.

11. Decorate each serving with the reserved golden raspberries and a piece of vanilla pod. Serve at once.

Cooks Notes:
A mace web is the natural mace covering found on a nutmeg. Mace is sold either in its web form or ground.

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Ingredients

1 peach, skinned and finely sliced
1 ripe apricot, skinned and finely sliced
1 sharon fruit, thinly sliced
10 kumquats, quartered, pips removed
50g golden raisins
1 mace web
1/2 vanilla pod, plus 4 pieces of vanilla pod for decoration
200ml dry Oloroso sherry
20 golden raspberries

For the peppered fromage blanc:

400g fromage frais
1 tsp Black peppercorns, coarsely crushed
pinch of sea salt
100ml double cream

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