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!
Tropical Jelly Slice
A tropical and healthified twist on an Aussie classic
- 2/3 cup Coconut Flour
- 1/2 cup Almond Meal (seed meals can be substituted)
- 1/2 teaspoon Baking Soda
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Maple Syrup or Honey
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 3 teaspoons Lemon Zest
- 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)
- 4 teaspoons Vanilla Extract
- 4 teaspoons Maple Syrup
- 1/2-2/3 Cup Passionfruit Pulp
- 4 teaspoons Gelatine
- 700ml fresh Orange Juice
- 200ml Water
- 2 1/2 Tablespoons Gelatine
- Preheat the oven to 170C/350F
- Line and grease a 20cm (8 inch) square cake tin. Ensure baking paper is high on all edges.
- Place all the ingredients into a kitchen processor and blend for 30 seconds.
- Scrape down sides and pulse until a dough forms.
- Place the dough into a cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
- Bake in oven for 15-20 minutes or until golden brown.
- Remove from the oven and allow to cool completely.
- Spoon the thickened cream out of the can, retaining the watery remains.
- Sprinkle the gelatine over 2 Tablespoons of the retained water and allows to thicken for 5 minutes.
- 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.
- 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.
- Spread the cream evenly over the cooled biscuit base and place in the fridge for at least 4 hours to set.
- Gently bring the Orange Juice and water to the boil over medium heat.
- Reduce the heat and gradually sprinkle the gelatine into the liquid, whisking constantly to prevent clumping.
- Remove from the heat and allow to cool, but not set, before gently pouring over the set Passionfruit cream.
- Place in the fridge and allow to set for at least 4 hours before cutting and serving.
- Keep the slice in the fridge when not eating.
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