Thursday, 28 July 2016

Jelly Slice

I have discovered an omission in my collection of slices and am amazed that it has not appeared sooner. I have been making this slice for years and it is one my earliest ventures into slice making. This is a favourite with my son. Recently, he 'subcontracted' the making of the slice for a work place morning tea. One of his colleagues must have also enjoyed it as they requested the recipe.

It is very simple to make, although, time needs to be allowed for each layer to set. I often add a pinch of citric acid to the filling to give a sharper flavour and if feeling generous will add two teaspoons or more of raspberry powder to the jelly which gives an even more intense raspberry flavour to the jelly. The powder, made from dried raspberries ground into a fine powder, is available at gourmet /specialty food suppliers and is relatively expensive. The amount of gelatine can be reduced to two teaspoons, I mostly use three so that the slice is firm, cuts easily and will hold out of the fridge for a couple of hours especially in hot weather.

Jelly Slice

250 g pkt Marie biscuits or other plain biscuits, finely crushed
185 g butter, melted

Jelly Topping
1 pkt raspberry jelly crystals
2 teaspoons raspberry powder

1 can sweetened condensed milk (400g)
Juice of two lemons (1/3 -1/2 cup)
2 - 3 teaspoons gelatine powder*
3/4 cup boiling water

*Use two for a softer filling, 3 in hot weather or if lemons are very juicy

Grease and line slice tin with baking parchment.

Combine crushed biscuits and melted butter and mix well.
Press biscuit mixture evenly and firmly across the base of the slice tin.
Refrigerate until topping is made. The filling needs to be firm before the jelly layer can be poured over the top.

Dissolve gelatine in the boiling water.
Add lemon juice and condensed milk. Mix well.
Pour the filling gently across the biscuit base. Refrigerate until set.

Make jelly by pouring 250 ml of boiling water over the crystals, stir until dissolved and then add 200 ml of cold water. Allow to cool.
Gently pour the jelly over the slice. Refrigerate until set.

To Serve
Cut into pieces, arrange on plate in a single layer.

Store slice in the refrigerator.

If possible I like to transport it whole and cut it up when I arrive.

Getting a thumbs up from Simon. Not my son but a work colleague of my daughter in law.

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