Mix lemon zest and basil leave with icing sugar.
Mix the cold cream with the previous mixture and let infuse for 10 minutes.
Strain and beat into whipped cream. Place the whipped cream in a freezer dish and let stand for 1 hour.
Wash the fruits, dry them and cut the larger ones into pieces.
Dissolve the powdered sugar with the lemon juice. Drizzle the fruit with the resulting syrup, mix.
Divide the fruit into plates or bowls, place them in the refrigerator.
Roll out the puff pastry on a sheet of parchment paper and place on a baking sheet.
Cut the edges to form a rectangle.
In a bowl, combine the honey and slivered almonds and spread the mixture on the puff pastry.
Cut out 5 mm x 10 cm strips and place in oven 10 min at 180 °C (th. 6).
Enjoy the fruit salad.
My name is Patricia Kettenhofen, I am a photographer and for many years I have been working exclusively in the culinary world by capturing images that I wish authentic for many customers; I’m also a recipe writer and culinary stylist ... but for my images... Everything inspires me in my profession: the markets, the interior of my neighbour’s fridge, high school canteens, an apple vendor, a crate of carrots, the hands of a gardener, the speech of a farmer or a grandmother who makes her garden, the great chefs of course, books, foreign recipes; my box and I work for you with great humility, it is important in this profession.