Tropical Jelly Slice
A tropical and healthified twist on an Aussie classic
Prep Time1 d
Cook Time20 mins
Total Time1 d 6 hrs
Biscuit Slice Crust
- 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
- 700 ml fresh Orange Juice
- 200 ml Water
- 2 1/2 Tablespoons Gelatine
Biscuit Slice Crust
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.