Christmas Jewelled Jelly Slice
The Christmas Jelly Slice you didn't know you needed until now. Get it done people, tis the season!
Christmas Jewelled Jelly Slice
Add a touch of festive sparkle to your Christmas table with this stunning Jewelled Jelly Slice, made so simply with a Thermomix. With its vibrant layers and glistening jelly jewels, this no-bake dessert is as beautiful as it is delicious. Perfect for holiday gatherings, it combines a buttery biscuit base, a coconut jelly to hold all those jewels, to create a show-stopping treat that everyone will love. Whether you're hosting a party or bringing a dish to share, this slice is sure to impress! We did cheat a little on this one, there are plenty of options for 'real' jellies on this site to substitute in for the packet jellies if you wish. But this really is something the kids could help you with and is a lot of fun when you cut through and see all those colours. We also used a basic biscuit base, you could replace that with the Basic Shortbread Base recipe if you wished.
I have listed below some of the jelly recipes you could adapt or use, hats off to you if you go down that path! Especially at this time of year! Go mum! You got this. (Buy the jelly!)
Pomegranate and Rose Water Jelly
Italian Soda Syrup Natural Jellies
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Need
-
The Base
- 250 Grams pack of milk arrowroot biscuits
- 80 Grams butter melted BUY
- zest of 1 orange
- 1 vanilla bean paste BUY
- Pinches pink salt flakes BUY
-
Tri Colour Jellies
- 1 Pack Lime Aeroplane Jelly
- 1 Pack Raspberry Aeroplane Jelly
- 1 Pack Mango Aeroplane Jelly
-
Coconut Jelly
- 400 Grams coconut cream Recipe
- 300 Grams water
- 100 Grams raw caster sugar BUY
- 6 Teaspoons flavourless gelatin
Do
- 1
Line a slice tin with baking paper.
- 2
To make the base, place biscuits into the Thermomix bowl. Crush 8 sec/speed 6.
- 3
Add remaining base ingredients and combine 10 sec/speed 6.
- 4
Press into the base of tin. Refrigerate for an hour, until firm.
- 5
Tri Colour Jellies;
- 6
Make each jelly separately. Combine the jelly crystals with 1 cup of boiling water. Stir till dissolved, then add 1/3 cup of cold water and stir. Pour into a container and refrigerate until set. Once set cut into cubes. DO NOT FOLLOW PACKAGE RATIOS as this will make the jelly too fragile for this recipe.
- 7
Coconut Jelly;
- 8
Place all ingredients except gelatine into Thermomix bowl and warm 5 min/60°C/speed 3.
- 9
Add gelatine and blend 10 sec/speed 6. Cool on bench for 1 hour.
- 10
Assemble;
- 11
Pour about a third of the coconut jelly on to the biscuit base. Top with jelly cubes. Pour remaining coconut jelly on top. Refrigerate overnight.
- 12
Cut into squares and serve with ice cream...it's a kids delight!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
