Recipe: Fruits with Almond Cream

1/ Beforehand, reserve in the refrigerator 4 half peaches, 40 washed and trimmed strawberries (strawberries cut at both ends), 3 kiwis split into quarters. Reserve the strawberry trimmings in a bowl.
2/ Pour 150 g of very cold liquid cream into a container (taking care to place it on a bowl of ice cubes to facilitate the preparation of whipped cream). Then, whisk until the cream is very firm.
3/ Preparation of almond cream: place 150 g of creamed butter in a bowl, then incorporate 220 g of icing sugar using a whisk. Add 250 g of almond powder and stir well. Incorporate 1/4 of the whipped cream. Mix well using a spatula, then add the rest while continuing to mix well
4/ Terrine assembly: line the terrine with aluminum foil. Place a good layer (1 cm thick) of almond cream at the bottom of the terrine using a spoon, then successively build 1 layer of strawberries, cream, kiwis and peaches. Place 3 half peaches in the center of 6 kiwi quarters (adjust according to the size of the terrine) then cream, strawberries, and finish with a final layer of cream. Level the terrine using a spatula and cover it with aluminum foil. Store in the refrigerator for at least 3 hours (preferably overnight).
5/ Preparation of strawberry coulis: place in the mixer 250 g of hulled strawberries, the reserved strawberry trimmings, 110 g of icing sugar and 1 lemon juice, then blend for a few seconds and store 1 to 2 hours in the refrigerator. Then remove the coulis and strain it. Reserve it in a sauce boat
6/ Remove the terrine from the refrigerator, unmold it, remove the aluminum foil, then cut it using a serrated knife, taking care to dip it in hot water to facilitate cutting. Plate a slice of terrine on each dessert plate accompanied by strawberry coulis
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