Vacherin gâteau with mango sorbet and fromage blanc, served with warm chocolate tart

This dessert was inspired by Urs Inauen’s raspberry sorbet and vanilla ice-cream gateau. He maintains that this is the very best dessert for Christmas in Australia. I decided to use a tropical fruit with Kervella’s white goat cheese, which has a very clean and delicate tang making it ideal for desserts. Urs came up with the poppyseeds for their slightly sweet nutty flavour. The colour scheme is great—orange and white with flecks of black.

The mango goes well with the fromage blanc: