- Take 5 eggs. Break them into a bowl, beat for 30 seconds until smooth and foam appears.
- After that we gradually add the sugar. Whip until fluffy white foam for 8 minutes.
- While the eggs are beaten, we can mix the dry ingredients, this is the of flour and 1 tsp. baking powder. Sift dry ingredients to the egg mixture. Sifting is mandatory. Add flour a couple of times, each time stir with a spatula from bottom to top, do not stir for a long time, the mixture should remain airy. All ingredients should be at room temperature.
- In a separate bowl, mix 100 grams of milk and 40 grams of vegetable oil. To make the butter-milk pairing work better with the dough, stir a little dough into this mixture, and then add it to the dough. This way the mass mixes better, and the dough will turn out to be tender and homogeneous.
- I baked in a 7.85 inch mold. We bake at 356F for 35 minutes, then check the readiness with a skewer. The biscuit turns out to be lush and juicy. After cooking, wrap it in plastic wrap and let it rest in the fridge for 4 hours, this is the golden rule for all biscuits.
- 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.