Total time: 6 hours+ (Preparation: 15 minutes, Setting: 6 hours+)
Serves: 16
A retro style Australian dessert. Those of us who grew up in the 90s will remember fondly remember having these. A ripper of a dessert for hot days.
Raspberry jelly, Marie biscuit base
Strawberry jelly, Milk Arrowroot biscuit base
Base:
Biscuits: 250g (Marie or Milk Arrowroot)
Unsalted butter: 180g, melted
Condensed milk layer:
Gelatine powder: 2 teaspoons
Boiling water: 1/2 cup
Lemon juice: 1/3 cup (juice of 2 lemons)
Condensed milk: 395g (1 can)
Jelly layer:
Jelly packet: 1 packet (Aeroplane jelly works well)
Boiling water: 1 cup (250ml)
Cold water: 150ml
Base:
Grease and line a baking with grease proof paper. A 27.5cm x 17.5cm tray or similar works well.
Crush biscuits in a food processor and add melted butter. Mix until well combined and press into the baking tray. Refrigerate for 30 minutes.
Condensed milk layer:
Whisk boiling water and gelatine until dissolved.
Add the lemon juice and condensed milk and whisk until combined.
Pour the filling over the biscuit layer and return to the fridge to set.
Jelly layer:
Whisk the jelly crystals and boiling water until dissolved. Stir in the cold water.
Carefully pour the jelly mixture onto a spoon over the set condensed milk layer. This will gently distribute the jelly liquid on the slice.
Return to the fridge until set.
To serve, gently remove the slice from the baking tray and trim the edges. Cut the slice into ~4cm squares or as desired.