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.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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