As an Amazon Associate, I earn from qualifying purchases. Some recipes may contain affiliate links that earn me a small commission, at no additional cost to you.
Gluten-Free Jelly Slice
Here is a brilliant, chilled no-bake dessert that will delight your family and friends from its attractive wobble to the raspberry-lemon-butter flavours bursting out in one mouthful.
I would like to give Australia credit for their famous jelly slice recipe as from personal experience, almost every Australian friend I knew raved about this amazing slice and served it at most coffee mornings or parties. While I was catering at parent or staff functions at my sons’ Australian school in Singapore, jelly slice was the number one choice to serve, so you could easily say I could make it with my eyes closed, especially after preparing 200 portions in one go!
Setting times
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.
What part of the jelly slice is gluten-free?
The jelly and lemon layers are naturally gluten-free. Switching the biscuit base to gluten-free biscuits is the only change I’ve made to convert this recipe to “gluten-free”. It is best to use store-bought gluten-free biscuits such as digestive or Maria* biscuits (Schär).
Maria* (Marie) biscuit is the typical “gluten” biscuit used in Australia, as the biscuit base acts as a stronger hold to keep the lemon and jelly layer sturdy without crumbling apart.
Which jelly is best?
Most of the time, I use store-bought jelly crystals or jelly blocks to make the raspberry jelly (btw, you could use strawberry flavour if you prefer), but recently I learnt that making homemade jelly works just as well, plus it tastes fresher. In Austria, I can only find the jelly crystals in international supermarkets, so I decided to give it a try just using 100% strained juice mixed in with gelatin powder. It is just as easy as using the crystals, although the setting time takes longer.
Gluten-Free Jelly Slice
Ingredients
GLUTEN-FREE BISCUIT BASE
- 250 g store-bought gluten-free digestive, butter or
- Marie biscuits crushed
- 180 g butter, melted
LEMON LAYER
- 305 ml condensed milk (1 x 95g tin)
- 80 ml fresh lemon juice
- 4 tsp gelatin powder
- 3 tbsp cold water
- 300 ml boiling water
RASPBERRY JELLY LAYER - store-bought
- 2 packets instant raspberry jelly powder or crystals
- 250 ml boiling water
- 250 ml cold water
HOMEMADE RASPBERRY JELLY LAYER (optional)
- 500 ml raspberry juice (the higher the fruit content, the better), strained
- 3 tsp gelatin powder
Instructions
GLUTEN-FREE BISCUIT BASE
- Crushing the biscuits into fine crumbs either using a food processor or in a tied bag pressing down with a rolling pin.
- Melt the butter gently and add this to the biscuit crumbs, mixing well.
- Press the combined crumb mixture into your chosen glass or plastic container using the back of a spoon to flatten and compact the crumbs.
- Chill for 15 minutes.
HOMEMADE RASPBERRY JELLY LAYER (optional)
- When making homemade jelly, prepare the jelly BEFORE the lemon layer as it takes longer to set than the store-bought jelly.
- Pour 375ml raspberry juice into a saucepan and bring to a boil.
- Mix 75ml raspberry juice with the gelatin powder. Add this mixture to the boiling raspberry juice. Mix well until thoroughly combined.
- Remove from the heat and allow to cool for 15 mins before chilling a further 45 mins.
LEMON LAYER
- Mix the gelatin with 3 tablespoons of cold water until completely dissolved.
- Add the gelatin mixture to the condensed milk and lemon juice, mixing well.
- Add the boiling water to the mixture and stir continuously until it starts to feel slightly thicker.
- Pour the lemon mixture over the chilled biscuit layer and chill between 45 mins to one hour.
RASPBERRY JELLY LAYER - Store-bought
- Prepare the jelly as soon as the lemon mixture is placed in the fridge to set, by mixing the jelly crystals or blocks in 125ml boiling water until completely dissolved.
- Add 125ml cold water to the jelly mixture, stir well and set aside at room temperature to cool down for 15 mins.
- Place the jelly in the fridge to cool down further for 30 mins.
- Before pouring the jelly over the lemon layer, check to see if the lemon layer is set by touching the top gently with a clean finger. It should feel “tacky” with hardly any residue stuck to your finger.
- Pour the jelly gently over an upside-down serving spoon. This technique reduces the“pouring pressure” as the jelly is added and prevents any holes from forming in the lemon layer.
- Carefully place the jelly slice onto an even surface in the fridge away from any strong-smelling foods. Do not cover the jelly slice as bubbles will appear on the jelly surface from the condensation.
- Allow the jelly slice to set for a minimum of 2 hours.
CUTTING THE JELLY SLICE
- Once completely set, remove the jelly slice from the fridge to start cutting them into squares. Prepare this step by filling a tall glass or jug with warm water. Select a long knife to cut with and several sheets of paper towels to wipe the knife with. Prepare a serving platter or another storage container to hold the cut-out jelly slices.
- Score the jelly and lemon layer (not the biscuit layer) by creating straight, even grids across the entire jelly slice. The slice size is flexible, but I normally allow 4 by 4cm.
- Dipping your knife in the warm water and wiping it with the paper towels often, slice through the biscuit layer using the pre-scored grids as a guide. This technique will ensure a clean, even cut for each jelly slice.
- Using a fork, gently slide it under the biscuit base and lift it from the container. Usually, the first one removed is not the best looking slice.
- Once all the jelly slices have been removed and placed on a serving platter, serve them straight away or return them to a sealed container to chill.
INDIVIDUAL JELLY SLICE POTS
- If you can’t be bothered with all the slicing, set the jelly slice into individual glasses (so you can admire the layers!) and serve them with a spoon.
Notes
- Keeps for 3 days chilled
- Not suitable to freeze
- 15 mins to rest BISCUIT BASE
- 45 mins to set LEMON LAYER
- 45 mins to cool JELLY LAYER or (1 hour) (if using HOMEMADE JELLY RECIPE)
- 2 hours to set JELLY SLICE
you may also like
Gluten-Free ANZAC Biscuits
Gluten-Free Snowballs
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Thank you, Ashok! Happy to hear you and your family loved it 🙂