Ingredients
Jelly - Top
- 1 pkt Rasberry Jelly
- 3/4 cup Boiling water
- 1 cup cold water
Biscuit Base
- 1 pkt granita biscuits
- 1/2 teaspoon cinnamon
- 125 grams Butter
Filling
- 65 grams room temp water
- 1 tablespoon gelatine
- 1 can condensed milk
- 2 Fresh Lemons
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Boil kettle.
Pour Jelly crystals into a mixing bowl and add boiling water.
Stir until all the crystals have dissolved.
Add the cold water and place aside to cool.
Crush biscuits in TM for 5 sec on speed 5.
Add cinnamon and butter.
Melt butter on 80C for 1-2 mins on Reverse on speed 2-3.
Put on speed 5 for 1 second to make sure completely mixed together.
Press into a slice tray or Tupperware slice container with back of spoon.
Place in fridge while making filling.
Weigh water into Tm Bowl and add gelatine.
Let sit until gelatine has soaked into the water.
Dissolve gelatine at 80C for about 1 minute on speed 2.
Cut lemons in half and using the spatula juice the lemons over the lid with the MC in place. (The juice will trickle into the bowl keeping the pips on the lid.)
Pour in the tin of condensed milk.
Mix altogether on speed 3 for 15 seconds.
Pour the filling over the biscuit base and place back in fridge.
Let filling set and then pour cooled jelly over the top.
Make sure slice is sitting level so jelly sets evenly.
When jelly is firm, using a knife dipped into boiling water cut it into slices.
Looks and tastes even better decorated with whipped cream and fresh strawberries.
Jelly - Top
Biscuit Base
Filling
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Jelly slice is one of my favourites! Love this recipe, the base is soft and not hard like a couple of my other recipes. I made this for morning tea at work & have had requests for the recipe.
I used gluten free arrowroot biscuits...still waiting to try...not a huge middle layer...but enough...looks really lovely and I'm sure, more than sweet enough...thanks!
Never made Jelly Slice before and my boys have it every day in the lunch box. Fabulous recipe!
No flavour!
Really dissapointed as it looks delicious.
IF i was to make it again, i would put lemon rind in the biscuit base, use a different type of biscuit (marie maybe), double the filling, add lemon rind to the filling. Ended up throwing mine in the bin, it was terrible.
Love how easy this recipe is. Tastes great.
Recipe was easy to follow and tasted pretty good, but middle layer way too thin and not a fan of the granita biscuits in the base. Will try a different type of biscuit next time.
Good recipe.
But my middle layer is thin and jelly thick unlike the photo
Delicious, family loves this slice and so do guest. I have made a few times. Thanks
This was my first attempt at jelly slice and I agree with the comment that the filling only came to about 2mm in height - the photo is deceptive as mine did not turn out the same despite following the recipe to the letter. I am wondering if 2 cans of condensed milk is better? Any suggestions welcome.
What size is the tin of condensed milk? I used what I thought would be the regular size (I think it is 335ml) but there is hardly any filling! Maybe 2-5mm!