Kiwi & strawberry mousse cake
Here's a refreshing combination of kiwi and strawberries. Enjoy!
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- While the biscuit is baking, prepare the confit. Soak the gelatin in water. Grind the peeled kiwi in a blender. We need the puree.
- Combine the puree with sugar and simmer over the fire for several minutes. This is a required step.
- Into the hot mixture we introduce the dissolved gelatin, and yes, the gelatin can be brought to a boil by dissolving, it will not lose its properties. The mixture can be slightly tinted. I dyed it with natural dyes.
- Now take the strawberries, and cut into small cubes.
- I cooked confit 2 times, if you want to cook confit for the whole volume at once - just take only 2 times more.
- Pour the confit into a 16 cm mold, if you have a different diameter - just take a mold a couple of centimeters smaller than the biscuit.
- Put the strawberry on top and send it all to the freezer to freeze.
- Before pmaking the mousse, I advise you to cut the biscuit, then there may not be enough time for this. I cut the edges of the biscuit.
- When everything is ready, we start making the mousse. I took the frozen strawberries and boiled it with sugar. Blend everything in puree. Those. frozen strawberries are losing their color, I have tinted them.
- Pre-soak the gelatin in water and dissolve on the heat or in the microwave.
- Add the gelatin to the strawberry mixture, stirring all the time.
- Remove all this to cool down to 86F and whip the heavy cream (from 33%). Whip until soft peaks. Don't overwhip!
- Now add the cream to the cooled strawberry base a couple of times, and the mousse is ready.