1 Beforehand, set aside in the refrigerator 4 peach halves, 40 washed and trimmed strawberries (strawberries trimmed at both ends), 3 kiwis cut into quarters. Reserve the strawberry trimmings in a bowl.
2 Pour 5.25 oz (150 g) of cold liquid cream into a bowl, making sure to place it on a bowl of ice cubes to help prepare the whipped cream. Then whisk until the cream is very stiff.
3 Preparing the almond cream: place 5.25 oz (150 g) of softened butter in a bowl, then incorporate 7.75 oz (220 g) of icing sugar using a whisk. Add 8.75 oz (250 g) of ground almonds and stir well. Fold in 1/4 of the whipped cream. Mix well with a spatula, then add the remaining cream, continuing to mix well.
4 Assembling the terrine: line the terrine with aluminium foil. Spread a good layer (1 cm thick) of almond cream on the bottom using a spoon, then build up successive layers of strawberries, cream, kiwis and peaches. Place 3 peach halves in the centre of the 6 kiwi quarters (adjust depending on the size of your terrine), then add cream, strawberries, and finish with a final layer of cream. Level the terrine with a spatula and cover with aluminium foil. Place in the refrigerator for at least 3 hours, preferably overnight.
5 Preparing the strawberry coulis: put into a blender the 8.75 oz (250 g) hulled strawberries, the reserved strawberry trimmings, 3.9 oz (110 g) of icing sugar and 1 squeeze of lemon juice, then blend for a few seconds and place in the refrigerator for 1 to 2 hours. Then remove the coulis and strain it. Reserve it in a sauce boat.
6 Remove the terrine from the refrigerator, turn it out, remove the aluminium foil, then cut it using a serrated knife, being careful to dip it in hot water to make cutting easier. Plate a slice of terrine on each dessert plate, accompanied by strawberry coulis. To finish, don't hesitate to press the terrine. This recipe should be prepared the day before so the fruit terrine rests well in the refrigerator.
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