Fig and blueberry fromage blanc trifle

Heat water and stir in brown sugar mixed with agar-agar.

Add fresh figs and blueberry jam, bring to a boil and cook a couple of minutes; add a dash of ruby port.

Blend the mixture, then split it in two.

Chill the first half completely in the fridge, then blend it into a coulis.

Drain the fromage blanc completely and mix it with the room-temperature second half of the fig-blueberry mixture until homogenized.

Pour the filling into a large glass dessert bowl or serving cups and refrigerate a couple of hours to set.

Soak mint leaves in cold water to make them fragrant; prepare figs, stone fruits, raspberries and blueberries for garnish.

Optionally make an unsweetened mascarpone chantilly with a pinch of vanilla powder or extract.

Add a layer of thick blueberry coulis, garnish with fruit, pipe on the chantilly and top with the remaining fruit.