Soft and light chocolate jelly slice

If you’re hosting or have been invited to an afternoon tea or dinner, a chocolate jelly slice is a great way to pad out the menu with something incredibly delicious and light for the spring/summer weather! This easy-to-make dish is rich and flavourful, offering a burst of delight in your mouth that you won’t get anywhere else.

Ingredients

• 250g chocolate cookies or plain sweet biscuits
• 175g butter, melted
• 1/2 tsp of ground cinnamon
• 395g can sweetened condensed milk
• 1/2 cup lemon juice, strained
• 3/4 cup (180ml) boiling water
• 2 teaspoons gelatine powder
• 85g coloured jelly crystals

Method

• Grease a rectangular slice pan (approx. 20 x 30cm) then line the slice tin with baking paper, with the paper rising about 2cm above the top of the tray.
• Blitz your biscuits in a food processor to fine biscuit crumbs.
• Add to the food processor the butter and cinnamon and blitz again. Press into the pan. This is your “base” for the slice.
• Refrigerate the base for 30 minutes or until firm.
• Combine condensed milk with lemon juice in medium bowl.
• Mix the boiling water and 2 teaspoons of gelatine in a small bowl or jug. Stir until completely dissolved, then stir into condensed milk mixture.
• Pour the condensed milk mixture over biscuit base and return to the refrigerator for 1 hour or until set.
• Then, finally, prepare the jelly crystals using 100 ml less cold water than the instructions say to make a more condensed jelly. Allow the liquid to cool to room temperature before pouring it over the set condensed milk filling.
• Chill for an hour or until set.
• Remove the slice from the fridge, take the paper lining out of the pan and slice it up to serve it.