Uvas al Pedro Ximenez y Crema de Manchego (Grapes Poached in Sherry with Manchego Cream)

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.