Ingredients: For the baked fruits 4 purple figs, cut into quarters 12 Blackberries 4 Plums, cut into quarters 12 Muscat grapes sprig Rosemary 50g Butter 100ml blackcurrant liqueur, eg. Crème de Cassis 4 tbsp Honey For the brillat-savarin mousse 150g Brillat-Savarin Cheese 30g caster sugar 1 lemon, zest only 1/2 vanilla pod, seeds scraped 200ml double cream toasted flaked Almonds, to serve Directions: Method 1. Cut out 4 - 30 x 30cm - squares of baking parchment. Preheat the oven to 200C/ gas 6. 2. For the baked fruits: divede the fruit into quarters and put it in the centre of the parchment squares. Divide the rosemary, butter, blackcurrant liqueur and honey on top of the piles of fruit. Close the parcels and tie with string. Bake in the oven for 12 minutes. 3. For the mousse: put the cheese, sugar, lemon zest and vanilla seeds in a bowl. Mix until smooth before slowly beating in the cream. 4. To serve, open the parcel, arrange the fruit onto 4 plates and spoon over the mousse. Scatter with flaked almonds.