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Berries and cream jelly slice
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Prep Time:
160 minutes
Cook Time:
10 minutes
Total Time:
170 minutes
Effortlessly create a stunning berries and cream jelly slice.
Ingredients:
  • 250g plain sweet biscuits (we used morning coffee biscuits)
  • 200g unsalted butter, melted
  • Juice of 2 lemons
  • 395g can sweetened condensed milk
  • 2 titanium-strength gelatine leaves (see note)
  • 85g raspberry jelly crystals
Instructions:
  • Prepare a 20cm x 30cm lamington pan by greasing and lining the base and sides with baking paper, ensuring there is ample paper overhanging the sides.
  • Pulse biscuits in a food processor until fine crumbs. Mix crumbs with melted butter, then press into the base of the pan. Refrigerate for 30 minutes until set.
  • In a saucepan over medium heat, stir together lemon juice, condensed milk, and 3/4 cup (185ml) water. Heat for 5 minutes until warmed through.
  • Soak the gelatine leaves in cold water for 5 minutes until softened. Squeeze out any excess water and stir into the condensed milk mixture until fully melted and combined. Pour the mixture over the biscuit base and refrigerate for 2 hours or until firm.
  • Follow the packet instructions to make the jelly. Let it cool a bit, then pour over the milk filling. Refrigerate for 3-4 hours until firm.
  • Remove the slice from the pan and slice it elegantly for serving.

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