Medley of fruit with citrus-spiced biscuits and Champagne

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2–4

Dietary
Vegetarian

By Raymond Blanc

Ingredients

  • 150g/5½oz butter, softened
  • 120g/4½oz golden caster sugar
  • 2 free-range egg yolks
  • ½ large orange, finely grated zest only
  • ½ unwaxed lemon, finely grated zest only
  • 250g/9oz plain flour, plus extra for dusting
  • ½ tsp mixed spice
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon

For the citrus sugar

  • ¼ orange, finely grated zest only
  • ¼ lime, finely grated zest only
  • ¼ unwaxed lemon, finely grated zest only
  • 50g/1¾oz caster sugar

For the fruit medley

  • 150g/5½oz raspberries
  • 100g/3½oz caster sugar
  • 1 lemon, juice only
  • 1 clementine, segmented
  • ½ pineapple, balled using a Parisian scoop
  • 50g/1¾oz blackberries, halved
  • 50g/1¾oz passion fruit seeds
  • 50g/1¾oz black seedless grapes, halved
  • 50g/1¾oz pomegranate seeds
  • 1 pear, peeled and balled using a Parisian scoop
  • Champagne
  • small fresh mint leaves, to decorate

 

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