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Fluffy pink soda slice recipe
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Prep Time:
Cook Time:
540 minutes
Total Time:
540 minutes
Introducing a delightful fluffy pink creaming soda jelly slice made with jelly crystals and thickened cream.
Ingredients:
  • 250g pkt Arnott’s Choc Ripple biscuits
  • 100g butter, melted, cooled
  • 85g Original Creaming Soda jelly crystals
  • 250ml (1 cup) boiling water
  • 375ml (1 1/2 cups) thickened cream
  • 80g (1/2 cup) icing sugar mixture
  • Pink food colouring, to tint (optional)
  • 3.00 gm gelatine powder
  • 300ml thickened cream
  • 45g (1/4 cup) icing sugar mixture
  • 4.40 gm vanilla extract
Instructions:
  • Prepare the 16 x 26cm slice pan by greasing it lightly and lining it with baking paper, ensuring the paper overhangs on the 2 long sides.
  • Pulse the biscuits in a food processor until crushed. Add the butter and pulse until combined. Press the mixture firmly and evenly over the base of the prepared pan using the back of a spoon. Chill in the fridge until needed.
  • For the pink layer, combine jelly crystals with boiling water in a heatproof bowl. Stir to dissolve, then cool for 5 minutes. Chill for 10-15 minutes until thick. In a separate bowl, whip cream and icing sugar until soft peaks form. Slowly add the cooled jelly mixture and pink food coloring, if desired. Continue beating until firm peaks form. Spread over chilled base and refrigerate for 6 hours until set.
  • Create the white layer by combining 1 1/2 tablespoons of water and gelatine in a small microwave-safe bowl. Microwave for 10 seconds until hot, ensuring not to overheat. Whisk with a fork until the gelatine dissolves, then let it cool slightly.
  • Beat cream, icing sugar, and vanilla with electric beaters until soft peaks form. Combine a spoonful of the cream mixture with the gelatine mixture, then add it to the cream mixture. Beat until firm peaks form. Spread over the pink layer and chill for 2 hours until set. Cut into squares to serve.

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