Roast the almonds for 1-2 minutes until brown. Boil the 6oz sugar, liquid glucose and 1 3/4floz water to 150 °C. Add the roasted flaked almonds and cool for 5 minutes on parchment. Put in a blender and rub to a powder, sprinkle on a baking sheet and melt in the oven at 150 °C for 1-2 minutes.

Cut out three discs quickly because the mixture hardens, and cool 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.

Melt the fondant icing and melt 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 until they dry, holding them in place until they harden. Place either side of the feuilletine. Dust with icing sugar.