To prepare cream for the fruit cream, first line metal strainer with muslin cloth or any other kitchen linen. Pour curd over the muslin cloth and let water drain out from the curd.
After few minutes tie muslin cloth into a knot shape and hang over the kitchen sink or any other high point in kitchen. And let the curd stand this way for 3 to 4 hours.
The end result from this process will be thick soft cheese like hung curd. Open the muslin cloth next day and transfer thick ball of curd to a bowl.
Add sugar, cream and using electric hand blender (in this case I used KitchenAid 7 speed blender) whip the mixture to get smooth pouring consistency liquid. If the liquid is still thick add little milk and then whip again for 5 minutes. There should not be any lumps in the liquid mixture. Taste for sweetness and adjust the sugar amount accordingly.
Keep the cream mixture in fridge while you prepare the fruits.
Clean, wash and pat dry all the fruits with kitchen towel. Remove the green stem of strawberries and finely chop them. Transfer berries to a pan sprinkle granulated sugar and water. Simmer over medium heat until berries turn soft and ooze out their juices. We are looking for fruit compote like consistency. Turn off the heat, transfer berry compote to a bowl and let it cool down to room temperature.
Meanwhile slice the remaining fruits (grapes/mango/kiwi). I have used combination of strawberry, red globe grapes and mini oranges along with pistachios.
To assemble fruit cream, in serving bowl or glasses line the bottom with layer of chilled cream mixture then on top arrange layer of sliced fruits. Third layer will be again of cream and then strawberry compote.
Once layering is done on top garnish with pistachio slivers and fruit slices. Keep in fridge for chilling before serving. Serve chilled.