Gluten Free • Paleo • Sugar Free • Dairy Free

Tropical Jelly Slice

Jelly Slice (8)

This Tropical Jelly Slice is a testament to how friggin hot it is in Australia. It’s stinky, sweaty hot: the kind where you stink after being outside for 5 minutes and turn into a beetroot not long after. Your sheets are not only dry but as stiff as a board within an hour of being on the clothes line and the car seats scald your skin like a hot iron. Our summers are hot and long in Australia and usually by mid January my brain has started to melt and I no longer make any sense.

Jelly Slice has long been a favourite of my fathers; which my mother buys for him from the local bakery then tells him off for eating too much chocolate. Traditionally, Jelly Slice is a biscuit base with a condensed milk type custard/cream layer and then a layer of red jelly, and I mean bright red, with the nastiest of food colourings and no fruit in sight. It’s a CWA classic but not at all on the healthy scale. I present, my healthified version!

For this Tropical Jelly Slice I have used a lemony biscuit base, a Passionfruit cream middle and an Orange jelly top. I chose to use a stabilised cream as the middle layer (instead of a condensed milk concoction) as I wanted to keep the sweetener level to a minimum, instead opting for fruity flavours and sweetness. The separate components of this slice are simple but allow time to allow each layer to set before serving… otherwise you’ll have a wet mess!

The tropical flavours in this slice are a reminder that Summer is well and truly among us… if you couldn’t already tell that from my tan lines and increase in deodorant usage.

P.S. Its now only 1 week ’til Christmas so if you haven’t already got your copy of ‘Mummy Made.It A Healthy Christmas’ get your instantly downloadable copy now! There’s still enough time to get your Christmas Pudding soaking and your Gingerbread House under construction!

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Tropical Jelly Slice
Serves 16
A tropical and healthified twist on an Aussie classic
Print
Prep Time
24 hr
Cook Time
20 min
Total Time
30 hr
Prep Time
24 hr
Cook Time
20 min
Total Time
30 hr
INGREDIENTS
Biscuit Slice Crust
  1. 2/3 cup Coconut Flour
  2. 1/2 cup Almond Meal (seed meals can be substituted)
  3. 1/2 teaspoon Baking Soda
  4. 2 Tablespoons Coconut Oil
  5. 2 Tablespoons Maple Syrup or Honey
  6. 2 Eggs
  7. 2 teaspoon Vanilla Extract
  8. 3 teaspoons Lemon Zest
Passionfruit Cream
  1. 2 Cans Coconut Cream (leave the cans of coconut cream/milk in the fridge for 24 hours and scoop off the thickened cream, discarding the watery remains)
  2. 4 teaspoons Vanilla Extract
  3. 4 teaspoons Maple Syrup
  4. 1/2-2/3 Cup Passionfruit Pulp
  5. 4 teaspoons Gelatine
Orange Jelly
  1. 700ml fresh Orange Juice
  2. 200ml Water
  3. 2 1/2 Tablespoons Gelatine
INSTRUCTIONS
Biscuit Slice Crust
  1. Preheat the oven to 170C/350F
  2. Line and grease a 20cm (8 inch) square cake tin. Ensure baking paper is high on all edges.
  3. Place all the ingredients into a kitchen processor and blend for 30 seconds.
  4. Scrape down sides and pulse until a dough forms.
  5. Place the dough into a cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
  6. Bake in oven for 15-20 minutes or until golden brown.
  7. Remove from the oven and allow to cool completely.
Passionfruit Cream
  1. Spoon the thickened cream out of the can, retaining the watery remains.
  2. Sprinkle the gelatine over 2 Tablespoons of the retained water and allows to thicken for 5 minutes.
  3. Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened.The key is to forget about the cream and leave it to whip for at least 5 minute. Add the Passionfruit Pulp.
  4. Gently dissolve the gelatine liquid (this can be done in a small saucepan over a very low heat) and add to cream, whisking to incorporate.
  5. Spread the cream evenly over the cooled biscuit base and place in the fridge for at least 4 hours to set.
Orange Jelly
  1. Gently bring the Orange Juice and water to the boil over medium heat.
  2. Reduce the heat and gradually sprinkle the gelatine into the liquid, whisking constantly to prevent clumping.
  3. Remove from the heat and allow to cool, but not set, before gently pouring over the set Passionfruit cream.
  4. Place in the fridge and allow to set for at least 4 hours before cutting and serving.
  5. Keep the slice in the fridge when not eating.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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