For the baked fruits
4 purple figs, cut into quarters
4 Plums, cut into quarters
12 Muscat grapes
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
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.