Mix the Almond cream with 30 g of lemon juice. Add 10 g lemon oil drip by drip to obtain a creamy consistency. Leave to one side.
Cut the fruit as explained in the list of ingredients.
Mix the fruit, herbs, 3 spoonfuls of lemon oil and 1 spoonful of lemon juice and leave the salad to marinate for 30 minutes.
Divide the salad on 4 sheets of aluminium foil, add a spoonful of the almond cream mixture. Cook on the grill for 5 minutes.
Add 1 small spoonful of Balsamic Vinegar with Mango.
Serve as is or with a scoop of vanilla ice cream.