Spiced Passionfruit Jelly Slice
This delicious Spiced Passionfruit Jelly Slice is a bit grown up, but nostalgic of jelly slices from childhood as well. Easily created with Thermomix.
I LOVE the Spiced Passionfruit Syrup and if there is an excuse to make it, I will make it! I usually have frozen passionfruit pulp in the freezer and the rest is a snap. So to add it to a jelly slice was completely natural. Here you go. The grown up jelly cheesecake slice you didn't know you needed until now. With some childhood nostalgia thrown in...I used to make massive amounts of jelly for my kids, usually with tinned peaches or apricot halves floating around in it, then serve that in squares with ice cream. Still a great combo. Kids will love this, but so will you!
Jelly Slice for grownups. Coulda woulda shoulda called it that, but google would never find it!
Here are a few more ways to use that Spiced Passionfruit Syrup once you have made it. (Other than served topped up with prosecco of course!)
Fried Custard with Spiced Passionfruit Syrup
Passionfruit Broth with Tropical Fruit Salad
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Need
-
The Base
- 130 Grams butter cubed BUY
- 150 Grams plain flour BUY
- 80 Grams shredded coconut
- 55 Grams raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
-
The Cheesecake Filling
- 395 Grams Sweetened Condensed Milk
- 250 Grams cream cheese, chopped
- 1 Teaspoon vanilla bean paste BUY
- 10 Drops doTERRA lemon oil BUY
- 2 Teaspoons flavourless gelatin
- 1/4 Cup warm tap water
-
The Jelly Topping
- 300 Grams Spiced Passionfruit Syrup Recipe
- 4 Teaspoons flavourless gelatin
- 1/2 Cup warm tap water
Do
- 1
Preheat oven to 180°C fan forced. Grease a 16 x 26cm slice pan and line with baking paper, allowing the two long sides to overhang.
- 2
Place butter into the Thermomix bowl and melt 4 min/80°C/speed 1. If not melted fully, this is OK, you can proceed.
- 3
Add remaining base ingredients into the Thermomix bowl and blitz 10 sec/speed 6. Press into prepared slice pan.
- 4
Bake 18 minutes until firm and golden. Allow to cool completely.
- 5
Place condensed milk, cream cheese, vanilla, lemon oil into Thermomix bowl and blend 30 sec/speed 6.
- 6
Dissolve the gelatin in the water and add to the cheesecake mixture. Blend 30 sec/speed 5.
- 7
Carefully pour on top of the cooled base. Place into the fridge for at least two hours to make sure it is fully set.
- 8
Make the jelly by straining the seeds out of the spiced passionfruit syrup and placing into the Thermomix bowl. Reserve some of the seeds. Warm the syrup 5 min/100°C/speed 4.
- 9
Dissolve the gelatin in the water and add to the passionfruit syrup. Blend 20 sec/speed 5. Allow the bubbles to settle.
- 10
Add some of the seeds back into the jelly mixture and pour over the back of a spoon, onto the set cheesecake filling. Return to the fridge VERY carefully so as not to disturb the layer until set. I recommend leaving this to set overnight before slicing as you really want neat and clean layers to be evident.
- 11
Cut with a hot dry knife (run the blade under boiling water, then dry before using) into squares and serve.
- 12
This will keep well in an airtight container in the fridge for up to 3 weeks.
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!
