Berry boom shortcakes

The calculation in the recipe if for a 16*16cm (6.30*6.30 inch) frame mold.

• Place the spinach, vegetable oil, lime zest and juice in a blender, and mash.
• Whip the egg with sugar into a dense mass.
• Combine the flour, salt and baking powder, and stir.
• Alternately, add the liquid ingredients into the whipping egg mass (don't stop whipping). Add the dry ingredients with a spatula after that (moving from the bottom up).
• Spread the mass into the frame. Bake at 329-338F (165-170C) for about 20 minutes. Cool the biscuit.

• Soak the gelatin with cold water (1:6).
• Heat the puree with sugar and starch, stirring constantly, until the sugar dissolves; let it boil.
• Remove the mass from the heat, and add the gelatin.
• Move vigorously, and spread the confit over the cooled biscuit.

• Bring the puree with sugar to a boil, remove from the heat, and cool to 176F (80C).
• Add the gelatin, and stir vigorously until smooth.
• In a separate bowl, whip the cream (it should be half-whipped - the pattern from the whisk should disappear), and combine the masses.
• Pour the marmalade over the hardened confit layer.

• Pour the cream over the basil, and bring to a boil.
• Remove from the heat, and leave for 10 minutes, for aromatization.
• Take the basil out, and set aside 35g (1.25 oz) of cream (we will use it later)
• Stir the sugar with the yolk, and pour over a part of the hot cream, stirring constantly. Pour the resulting mass into the cream, and start brewing, stirring constantly (up to 180F | 82C, not higher, otherwise it will curdle).
• Add the pre-soaked gelatin, combine, and cool to 95F (35C). Combine with the half-whipped cream.
• Pour the mousse over the raspberry marmalade, and freeze.

Before serving, take the frame out of the freezer, and put it in the fridge for literally 30 minutes.

Cut with a sharp knife into portions of the desired size.