Feuilletine of Fruits with Creme Fraiche En Garde

INGREDIENTS

INSTRUCTIONS

Roast the almonds for 1-2 minutes until brown. Boil the 6oz sugar, liquid
glucose and 1 3/4floz water to 150C. Add the roasted flaked almonds and
cool for 5 minutes on parchment. Put in a blender and rub to a powder,
sprinkle on a baking sheet and melt in the oven at 150C for 1-2 minutes.
Cut out three discs quickly because the mixture hardens, and cool once
more. Cut around 5 parisienne balls each from mango, paw paw and melon.
Liquidise 8 strawberries with 2 floz water and 1/2oz sugar for 1 minute.
Sieve.
Melt the fondant icing and melt into caramel. Arrange layer of fruits on
first disc, 1oz creme fraiche in the middle, place second disc on top and
repeat, top with third disc.
Place a courdon of strawberry coulis around, dip 2 strawberries in caramel
for 2 strawberry swords. Wait until they dry, holding them in place until
they harden. Place either side of the feuilletine. Dust with icing sugar.
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