Recipe Fruit salad with wild strawberry cream and a nut crumble

For
4 persons

To prepare this dish

Ingredient list: Nut crumble
100 g Elle & Vire all Purpose butter 82% fat
100 g cane sugar
100 g almond powder
100 g T45 flour
30 g shelled almonds with their peel, crumbled
30 g shelled, toasted hazelnuts, crumbled
60 g shelled pistachios, crumbled
1 g fine salt; Wild strawberry and lime cream
125 g Cooking cream sour taste
125 g wild strawberry pulp
25 g icing sugar
SQ lime zest; Assembly
40 g kiwis
40 g blackberries
40 g redcurrants
40 g blueberries
60 g strawberries
40 g raspberries
50 g peaches
50 g apricots
SQ Peppermint leaves
60 g nut crumble
200 g wild strawberry and lime cream

Elle & Vire products used: Elle & Vire all Purpose butter 82% fat; Cooking cream sour taste

1
Nut crumble
- Cut the cold butter into pieces.
- Put all the ingredients into a stand mixer fitted with a flat beater.
- Mix until they form a grainy but well-combined mixture.
- Leave to rest for at least 30 minutes in the refrigerator before using.
- Crumble onto the bottom of a baking tray.
- Bake in the oven at 165°C with the valve open for 20 minutes.
- Remove from the oven and leave to cool at room temperature.
2
Wild strawberry and lime cream
- Mix the cream with all the ingredients.
3
Assembly
- Wash all the fruits and cut into pieces.
- Serve with the crumble and wild strawberry cream.