I am definitely not a sweet tooth. Given the choice of something savory or sweet, I will choose savory every time. When we eat out I would rather an extra entree than dessert …well maybe I would like to have both. Maybe it is just the male meat eater coming out. Sometimes it seems that dessert is a girl thing hmmm sugar and spice and all things nice perhaps there is more truth to that old rhyme than we think.
Now there are some exceptions to this rule and I still love to cook and eat dessert but it is something I allow Liz into my kitchen to do …under my supervision 🙂
All that said, there was excitement all around when a friend announced on facebook that she was going to make Divine Strawberry Jelly slice. It has been a long time since I whipped up something for the sweet tooths in the family so I requested the recipe. Thanks Jeanette I hope you don’t mind me using it here.
I have cut a few corners to Jeanette’s recipe and used leftover marshmallows rather than the strawberry for the top the result doesn’t have the same ‘ oh wow yummm’ factor as the original but true to Jeanettes prediction it disappears fast, a piece had gone before I could get the camera!
Strawberry Jelly Slice
adapted from Jeanette Phillips recipe
- 1 250g packet sweet biscuits crumbed
- 150g butter melted
- 180g pack pink marshmallows
- 1 tspn gelatine
- 1/4 cup milk
- 1/4 tspn strawberry essence
- 250ml thickened cream
- 250gm punnet strawberries, halved
- 1x 85g packet strawberry jelly
Grease 19cmx29cm lamington pan
Mix biscuits and butter in a food processor then press evenly over base of pan, refrigerate until firm
While the base chills combine marshmallows gelatine and milk in saucepan stir continuously over low heat until the marshmallows have melted taking care not to let the mixture boil.
Transfer to large bowl and add strawberry essence. Allow the mixture to cool to room temp.
Whip cream until soft peaks form, fold into marshmallow mixture and pour over the chilled base.
Place strawberries or leftover marshmallows over the mixture and refrigerate for 30 mins.
Follow directions to make 500ml of jelly and allow it to cool to room temp.
Pour the cooled jelly over the strawberries, pouring carefully so that the fruit or marshmallows are not disturbed.
Refrigerate until firm before cutting.