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