Jelly Slice Recipe by Thermobliss (2024)

FAQs

Why does the jelly slide off my jelly slice? ›

The timing for adding your layers is very important otherwise you may get some disappointing results, such as the jelly sinking into the lemon layer creating an interesting marble effect, or the jelly completely sliding off the lemon layer! The times for each layer to set are clearly indicated on the recipe card.

Classic jelly slices are made of three layers: crushed biscuit base, sweetened condensed milk filling and a jelly top. Aeroplane Jelly is Australia's favourite jelly brand!

Other sizes: 1 serving - 302kcal, 100 g - 322kcal, more...

There is also gelatine powder in packets of jelly crystals as this is needed for the jelly to set when chilled. It's important to chill the filling layer for 1 hour (or until set) and then the entire slice (including the jelly layer) for 5 hours. In total, jelly slice requires 6 hours chilling time.

In baking recipes, lime or orange juice can be used as substitutes for lemon juice in equal amounts. However, keep in mind they may give sweet desserts a slightly different flavor.

Jelly slices originated in Australia, and are popular desserts especially around Christmas and Easter time, although they are also eaten throughout the year. Despite its popularity in Australia and New Zealand, the dessert is not found around other parts of the world, but other countries have similar desserts.

Condensed milk may not get hard in the fridge by itself, but it does firm up considerably. It's very pourable at room temperature but it's almost too viscous to pour once chilled. The crushed biscuit absorbs the most liquid components of the condensed milk, leaving those components that do firm up to do so.

Certainly. In fact most jelly does not contain any gelatin. The gelling agent in natural jellies is pectin.

The ideal storage time for unopened jams, jellies and preserves is 12 months in the pantry. After opening, refrigerate for 6 months.

Though Jello is low in fat, it has a high sugar content, making it high in calories. While occasionally having it in as a treat may not cause harm, in the broader picture, it does not make for a nourishing, healthy snack option.

How far in advance can I make jelly? ›

It freshens the palate and you can make it before you need it − it keeps for about four or five days. You can make one large jelly in a tureen mould or dish, or you can do individual ones. Use any combination of fruit, but not pineapple or kiwi fruit, as the jelly won't set if you do.

If the gelatin is too cold, the layers will not blend together and the border between them might remain visible in the finished dessert. The layers will also separate when you cut the dessert and the color base might leak in between layers if you try to draw additional elements when the gelatin has set.

It's not working because you're trying to set jello to lukewarm water - from mixing the hot and cold and then adding the jello. The hot water needs to be added first, then the jello, then the cold water, then refrigerate, in that order. Heat water (boil)

The key to layering up the jelly is never to let the previous layer fully set. It should still be wobbly, not completely firm, or the next layer won't stick. While your first layer is setting in the fridge, crack on with the next coloured jelly and pour it into your mould when the previous layer is just firm enough.

When sugar is added to fruit and heated, it creates a gel-like texture by interacting with pectin, a natural substance present in fruits. Pectin helps to thicken and set the jam or jelly, giving it a spreadable and cohesive texture.