Difficulty: Medium
Place two small molds in the refrigerator to chill. Peel the mango and kiwi, wash and hull the strawberries. Quarter the strawberries and dice the remaining fruits.
Drizzle the fruits with half the lemon juice, sugar syrup, and peach liqueur. Allow them to marinate for about 10 minutes. Soften the gelatin sheets in cold water. Wash and pat dry the mint leaves.
Blend the whole strawberries with the icing sugar and remaining lemon juice. Strain to make a smooth coulis and refrigerate.
Drain the marinated fruits, reserving the maceration juice. Prepare the jelly by dissolving the softened gelatin in the warm juice (heat briefly if needed). Fill the chilled molds with fruit and pour the jelly over the top. Refrigerate for at least 3 hours to set.
To serve, carefully unmold the aspics using a thin blade onto plates. Surround with a swirl of strawberry coulis and garnish with tuiles and fresh mint leaves.
