Prepare the strawberries
Wash the strawberries, cut them into small pieces and place them in a saucepan with the water. Heat the mixture over a medium heat and leave it to simmer for approximately 5 minutes, until the strawberries soften. Blend the strawberries directly into the saucepan using a hand blender until smooth and evenly combined. For an even smoother texture, you can pass the mixture through a fine sieve.

Add the semolina
Bring the mixture back to a gentle simmer. Gradually add the semolina, whisking continuously to prevent lumps from forming. Reduce the heat and cook for approximately 8–10 minutes, stirring regularly, until the semolina softens and expands. The mixture should thicken while remaining relatively soft, so that it can be whipped into a light and airy texture.

Add the honey
Remove the saucepan from the heat and leave the mixture to cool for approximately 10 minutes, until lukewarm. Add the honey and stir well until fully incorporated.

Whip the mannavaht
Transfer the lukewarm mixture to a large bowl. Whip it with a hand mixer for approximately 5–7 minutes, until the colour becomes lighter, the mixture noticeably increases in volume and develops a light, foamy texture. Divide the mannavaht among four small bowls or glasses and chill in the refrigerator for approximately 30 minutes.

Serve
Cut the kiwis and the additional strawberries into small cubes. Optionally, pour a little cold milk over each portion, following the traditional serving style. Add the fresh fruit on top of the mannavaht just before serving.