Jelly Slice Recipe

Equipment

• 28 x 18cm slice tin

Ingredients

• 250 grams wine biscuits

• 180 grams butter melted

• 395 grams sweetened condensed milk

• 2 1/2 teaspoons gelatine

• 3/4 cup boiling water

• 2 Lemons juiced

• 1 packet to strawberry jelly

• Boiling Water as per jelly packet instructions

• An extra 1 teaspoon of gelatine – for the jelly top

Instructions

• Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides.

• Crush the biscuits until they resemble fine breadcrumbs. You can use a rolling pin or food processor.

• Add the melted butter to the crushed biscuits and mix until combined. Pour the mixture into the lined slice tine and press down with the back of a metal spoon and place in the fridge to chill.

• In the meantime, add 2 1/12 teaspoons of gelatine to ¾ of a cup of boiling water and stir until it has dissolved. Place the condensed milk into a bowl and while whisking, add the dissolved gelatine mixture and the lemon juice. Continue to whisk until mixture is smooth and has combined.

• Remove the set biscuit base from the fridge and pour over the condensed milk layer. Place back in the fridge, until it just begins to start to set – approximately 30 - 45 minutes

• While the slice is chilling, you can make the strawberry jelly as per the packet instructions – adding an extra teaspoon of gelatine. Allow the jelly to cool until it has reached room temperature.

• Remove the slice from the fridge and carefully pour the jelly over the slice and place it back in the fridge to completely set approximately 6 hours – overnight is best.

• Remove the set slice from the fridge and using a hot knife, cut into squares.

NOTES

- The secret to achieving perfect layers with your Jelly Slice, is to make sure you let the cheesecake layer cool in the fridge and begin to set before pouring the COOLED jelly over the top. If you try and pour jelly which is still a little warm over the cheesecake layer which hasn’t chilled for long enough you are going to end up with ‘holes’ filled with jelly in your slice – this doesn’t change the taste but can be an issue when you try to cut it into neat little squares.

- I also suggest you place the tin you are making your Jelly Slice in, onto a baking tray before you add the jelly. This will make is a whole lot easier to transfer into the fridge.

- You can use any brand of Jelly to make this recipe, just follow the instructions on the back of the pack and add the extra gelatine to it as per the recipe instructions below.