- 1 pkt Rasberry Jelly
- 3/4 cup Boiling water
- 1 cup cold water
- 1 pkt granita biscuits
- 1/2 teaspoon cinnamon
- 125 grams Butter
- 65 grams room temp water
- 1 tablespoon gelatine
- 1 can condensed milk
- 2 Fresh Lemons
Pour Jelly crystals into a mixing bowl and add boiling water.
Stir until all the crystals have dissolved.
Add the cold water and place aside to cool.
Crush biscuits in TM for 5 sec on speed 5.
Add cinnamon and butter.
Melt butter on 80C for 1-2 mins on Reverse on speed 2-3.
Put on speed 5 for 1 second to make sure completely mixed together.
Press into a slice tray or Tupperware slice container with back of spoon.
Place in fridge while making filling.
Weigh water into Tm Bowl and add gelatine.
Let sit until gelatine has soaked into the water.
Dissolve gelatine at 80C for about 1 minute on speed 2.
Cut lemons in half and using the spatula juice the lemons over the lid with the MC in place. (The juice will trickle into the bowl keeping the pips on the lid.)
Pour in the tin of condensed milk.
Mix altogether on speed 3 for 15 seconds.
Pour the filling over the biscuit base and place back in fridge.
Let filling set and then pour cooled jelly over the top.
Make sure slice is sitting level so jelly sets evenly.
When jelly is firm, using a knife dipped into boiling water cut it into slices.
Looks and tastes even better decorated with whipped cream and fresh strawberries.
Jelly - Top
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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