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Ingredients
- 1 3/4 ounce Flaked almonds
- 6 ounce Sugar
- 1 Tbsp. Liquid glucose
- 1 3/4 fl ounce Water
- 1/2 x Paw paw
- 1/2 x Mango
- 1/4 x Melon
- 3 ounce Creme fraiche
- 10 x Strawberries
- 2 ounce Sugar
- 2 fl ounce Water
- 2 ounce Fondant sugar
Directions
- Roast the almonds for 1-2 min till brown. Boil the 6oz sugar, liquid glucose and 1 3/4floz water to 150C. Add in the roasted flaked almonds and cold for 5 min on parchment. Put in a blender and rub to a pwdr, sprinkle on a baking sheet and heat in the oven at 150C for 1-2 min.
- Cut out three discs quickly because the mix hardens, and cold 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.
- Heat the fondant icing and heat 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 till they dry, holding them in place till they harden. Place either side of the feuilletine. Dust with icing sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 951g | |
| Calories 1189 | |
| Calories from Fat 90 | 8% |
| Total Fat 10.75g | 13% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 1175mg | 34% |
| Total Carbs 278.84g | 74% |
| Dietary Fiber 9.7g | 32% |
| Sugars 266.78g | 178% |
| Protein 9.88g | 16% |
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