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!
Looking at photos, you may be put off with the work involved, but I have laid out very clear steps with a timing guide to make the perfect jelly slice without any dramas of not setting, biscuits crumbling, layers falling off, etc. I assure you this recipe has been tested at least 50 times!
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 “gluten-free”. It is important to use store-bought gluten-free biscuits. I use either digestive or Maria biscuits (Schär), the latter is the typical “gluten” biscuits used in the Australian recipe. Marie (as known in Australia) biscuits have a stronger hold as a biscuit crust and will keep the lemon and jelly layer sturdy without crumbling.
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.
Follow my “setting times” table:
The timing of adding your layers is very important otherwise you may see some funny things happen, like the jelly sinking into the lemon layer creating an interesting marble effect, or the jelly independently sliding off the lemon layer!
I have compiled a table with the “setting times” for you to follow in one glance here
If you can’t be bothered with all the slicing, set jelly slice into individual glasses (so you can admire the layers!) and serve them with a spoon.
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I hope you give this refreshing dessert a try. I know it’s a bit of a read to know the ins and out, but it is so worth it!
Gluten-Free Jelly Slice
For the gluten-free biscuit base:
- 250g store-bought gluten-free digestive, Marie or butter biscuits, crushed
- 170-180g butter, melted
For the lemon layer:
- 305ml condensed milk (1 x 95g tin)
- 80ml fresh lemon juice
- 4 teaspoons gelatin powder
- 3 tablespoons cold water
- 300ml boiling water
For the raspberry jelly layer:
(See further below if you prefer homemade jelly)
- 2 packets of instant raspberry jelly (85- 100g) * See notes
- 250ml boiling water
- 250ml cold water
Fresh raspberries, to serve with (optional)
Note * Good jelly brands that I have tested for jelly slice: Tortally (Singapore), Jell-O (USA), Hartley (UK) and Aeroplane (Australia) (Please note that I am not affiliated with any of these companies – these recommendations are based on personal preferences alone)
For the homemade raspberry jelly see ingredients & recipe further down the page.
USING DIGESTIVE BISCUITS
3. Press the combined crumb mixture into your chosen glass or plastic container using the back of a spoon to flatten and compact the crumbs.
USING MARIE BISCUITS
5. Second, prepare the lemon layer by mixing the gelatin with 3 tablespoons of cold water until completely dissolved.
8. Pour the lemon mixture over the chilled biscuit layer and chill. Be sure to set a timer for 45 minutes.
9. Lastly, prepare the jelly as soon as the lemon mixture is placed in the fridge, by mixing the jelly crystals or blocks in 125ml boiling water until completely dissolved. *If making homemade jelly, do this step before the lemon mixture is made as it takes longer to set than the store-bought jelly crystals.
13. Once the lemon layer is ready, 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.
16. Once completely set, remove from the fridge to start cutting the slices. Prepare this step by filling a tall glass with warm water, selecting a suitable knife to cut with and several sheets of paper towels to wipe the knife with. Select a serving platter or another storage container to hold the cut-out jelly slices.
19. Using a fork, gently slide under the biscuit crumb layer and lift it away from the container. The first one may be tricky to do, but after that, it will get easier to remove. Perhaps sample the first one while you are working away removing each slice?
- Makes 15-20 jelly slices using an 18 x 23cm container
- Keeps for 3 days chilled
- Not suitable to freeze
Homemade Raspberry Jelly
- 500ml raspberry juice (the higher the fruit content, the better), strained
- 3 teaspoons gelatin powder
- Pour 375ml raspberry juice into a saucepan and bring to a boil.
2. Mix 75ml raspberry juice with the gelatin powder. Add this mixture to the boiling raspberry juice. Mix well until thoroughly combined.
- Makes 8 portions
- Keeps for 5 days
- Not suitable to freeze
JELLY SLICE TIMES AT A GLANCE
|15 minutes to rest||BISCUIT BASE|
|45 minutes to set||LEMON LAYER|
|30 to 45 minutes to cool|
(If using Homemade Jelly Recipe)
|2 hours to set||COMPLETE JELLY SLICE|