Cooking time: 30 min
To make the manchego cream, put the manchego cheese, cream and 70g of the sugar into a saucepan over a medium heat and bring to the boil. While still on the heat, use a hand blender to blitz until you have a smooth and creamy texture. Alternatively, transfer the mixture to a food processor and blitz it in there. Pass through a sieve and chill in the fridge for at least 4 hours.
For the poached grapes, pour the sherry and the rest of the sugar into a different saucepan and place over a medium heat. Bring to the boil and let it boil for 5 minutes before adding the grapes. Return to the boil and simmer for a couple of minutes before removing from the heat. Allow to cool before chilling in the fridge until needed.
To serve, divide the grapes between four small bowls or glasses, along with their sherry syrup. Give the cheese cream a good whisk until firm and then place a generous dollop on top of each serving.
Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.
It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.
Serve between 12 & 14º C in a white wine glass.
A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.
In traditional wide rimmed catavinos or in a white wine glass.