Jelly Slice

A delicious three layered slice consisting of a firm biscuit base, a luscious creamy lemon middle, topped with smooth jelly.  This slice looks impressive and yet it is easy to make. It does not involve baking!   The only thing you need for this recipe is time – time to allow each layer to set and chill in the refrigerator.  The end result is worth it though.

250g packet of plain sweet biscuits, such as Arnott’s Nice
200g unsalted butter, melted
1/2 teaspoon vanilla extract
Cream filling:
395g can sweetened condensed milk
3/4 cup (185ml) water
Juice of 2 lemons
2 sheets of titanium-strength gelatine leaves (see note below)
85g packet of jelly – any flavour will do!  Used Raspberry in this picture

Line the base and sides of a 20cm x 30cm lamington tin with baking paper, leaving plenty overhanging the sides.

Whiz biscuits in a food processor to fine crumbs. Transfer to the saucepan which has the melted butter.  Add vanilla extract. Combine all ingredients until well mixed.  Press mixture into the base of prepared pan.  Chill for 30 minutes or until firm.

In a small saucepan, combine lemon juice, water and condensed milk in a saucepan with over medium heat. Use a whisk to stir  as you are heating it up, will take take about 5 minutes until it has warmed through.

In the meantime, place gelatine leaves in a bowl and add cold water to allow it to soak and softened.  This will take about 5 minutes.  Squeeze excess water from the gelatine, then stir into the condensed milk mixture until melted and combined. Pour over biscuit base and return to the refrigerator for 2 hours or until set.

Place the jelly crystals in a bowl and add 1 cup of boiling water, stir until the crystals dissolved.  Add 1 cup of cold water and stir to combine. Allow to cool slightly, then pour over milk filling. Chill for 3-4 hours until set.

Carefully remove slice from pan, then slice to serve.


Gelatine leaves are very easy to use.  However, the different strength Gelatine leaves comes in can be very confusing. It really boils down to the weight of gelatine which determines the strength.  After some research, I have found the following formula very useful –

Bronze-strength = 1.5g gelatine
Gold-strength = 2g gelatine
Titanium-strength = 5g gelatine

The McKenzies Gelatine Leaves are readily in the local supermarkets.  The packet states that it has 12 leaves which equals 20g.  So, I calculated that each leaf is 1.6g.  This recipe states 2 titanium-strength gelatine leaves which equals 10g of gelatine.  Therefore, I need to use 6 McKenzies Gelatine leaves for this recipe.


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