Sunday, March 2, 2014

Strawberry and Marshmallow Jelly Slice

Given summer is now officially over and we are into the first few days of Autumn, the weather has actually been lovely here this weekend.

Mr B and I were lucky enough to have a four day weekend so we got to spend a day with my Mum and Dad celebrating Dad's birthday, we got to spend a day together just hanging out and that left me with a day in the kitchen and a day doing the housework.

Not bad odds really and I can just about accept a whole day of housework when it is proceeded by three days of relaxation.

From the moment I saw the recipe for this Strawberry and Marshmallow Jelly Slice I knew I had to make it. With it's cheesecake filling studded with mini marshmallows and strawberry jelly topping it just had Mr B written all over it...well I thought so anyway!

So imagine my surprise when Mr B actually agreed and then my complete astonishment when he came home from work and told me how much he enjoyed it! Double bonus!

Strawberry and Marshmallow Jelly Slice

250g double chocolate cookies
100g butter, melted
1 tbsn gelatine
250g cream cheese
300ml thickened cream
100g pkt mini marshmallows
1 heaped tbspn strawberry jam
85g pkt strawberry jelly crystals

Line a 17 x 27cm slice tin with baking paper.

Place the cookies into the bowl of a food processor and process until they form fine crumbs. Whilst the motor is still running, slowly pour in the melted butter and process until combined. Press the mixture into the base of the tin firmly and evenly. Place in the fridge to chill.

Meanwhile, place the gelatine into a small bowl and add 1/4 cup of boiling water. Stir well to dissolve and set aside.

Clean the bowl of your food processor and add the cream cheese. Process until smooth. Add the cream, jam and marshmallows and process until the marshmallows are chopped and mixture is combined. Add the gelatine liquid and process until evenly mixed. Pour mixture over the prepared base and smooth the top. Place in the fridge to chill for 2 hours.

Empty the jelly crystals into a jug and add 1 cup of boiling water. Stir to dissolve and allow to cool to room temperature.

Gently pour the jelly over the filling and refrigerate for at least 1 hour or until firm. Remove slice from pan and cut into squares.


Mrs B xx

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