Dip the redcurrant sprigs in water, then
roll gently in caster sugar to coat completely. Leave to dry on
greaseproof (waxed) paper on a wire rack. Hold the oranges over a bowl
to catch any juice and cut off all the rind. Slice the fruit and
arrange in a circle on four individual serving plates (alternating the
different types of orange, if using). Pile the blackberries in the
centre of the rings. Add the orange juice to any juice in the bowl.
Stir in the lemon juice, orange flower water and vanilla essence.
Sweeten to taste with the honey. Spoon over the blackberries and
oranges and leave at room temperature for at least 30 minutes. Put a
spoonful of fromage frais on top of the blackberries and lay the
redcurrant sprigs on top. Serve straight away.