Jelly Slice with a Twist

Ingredients

This adapted version of Jelly Slice incorporates ingredients and flavors commonly found in the Americas. The original Australian recipe is enhanced with the addition of ingredients such as lime zest, coconut milk, and a touch of cinnamon. These additions infuse the dessert with a tropical twist, adding a burst of freshness and complexity to the traditional flavors. We alse have the original recipe for Jelly Slice, so you can check it out.

• 2 cups (470ml) fruit juice (such as pineapple or orange) 2 cups (470ml) fruit juice (such as pineapple or orange)
• 4 gelatin sheets 4 gelatin sheets
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 teaspoon lime zest 1 teaspoon lime zest
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• 1 cup (100g) crushed biscuits (such as graham crackers or digestive biscuits) 1 cup (100g) crushed biscuits (such as graham crackers or digestive biscuits)
• 1/2 cup (115g) melted butter 1/2 cup (115g) melted butter
• Fresh fruit slices, for garnish (optional) Fresh fruit slices, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, heat the fruit juice over medium heat until warm. Remove from heat and add the gelatin sheets. Stir until the gelatin is completely dissolved.
2. 2.
   In a separate bowl, combine the coconut milk, sugar, lime zest, and cinnamon. Mix well until the sugar is dissolved.
3. 3.
   Pour half of the warm fruit juice mixture into a square or rectangular dish. Place in the refrigerator for about 30 minutes or until set.
4. 4.
   In a bowl, mix the crushed biscuits and melted butter until well combined. Press the mixture evenly onto the set jelly layer.
5. 5.
   Pour the coconut milk mixture over the biscuit base. Return to the refrigerator for another 30 minutes or until set.
6. 6.
   Finally, pour the remaining fruit juice mixture over the coconut milk layer. Return to the refrigerator and let it set completely, preferably overnight.
7. 7.
   Once fully set, cut the Jelly Slice into squares or rectangles. Garnish with fresh fruit slices, if desired, and serve chilled.

Treat your ingredients with care...

• Gelatin — Ensure the gelatin sheets are fully dissolved in the warm fruit juice mixture before proceeding with the recipe.
• Coconut milk — Use full-fat coconut milk for a creamier texture and richer flavor.
• Lime zest — Grate the lime zest finely to infuse the dessert with a subtle citrus aroma.
• Crushed biscuits — Crush the biscuits until they resemble fine crumbs for a smoother biscuit base.
• Fresh fruit slices — Choose a variety of colorful fruits to garnish the Jelly Slice, such as strawberries, kiwi, or mango.

Tips & Tricks

• For a tropical twist, substitute the fruit juice with a blend of pineapple and orange juice.
• Experiment with different flavored gelatin to create a variety of colorful layers.
• Add a tablespoon of rum or tequila to the fruit juice mixture for an adult version of the Jelly Slice.
• If you prefer a sweeter dessert, increase the amount of sugar in the coconut milk mixture.
• To save time, use store-bought jelly instead of making it from scratch.

Serving advice

Serve the Jelly Slice chilled for the best texture and flavor. It can be enjoyed as a refreshing dessert on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the visual appeal, cut the Jelly Slice into neat squares or rectangles. Arrange them on a platter and garnish with fresh fruit slices for an enticing display of colors.