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Muntrie Berry Jelly Slice

Our June sweet special… from Ricky North

BASE
1 packet of plain sweet biscuits
170gm melted butter

FILLING
1 x 400ml tin condensed milk
Juice of 2 lemons
3 level teaspoons of gelatine
¼ cup boiling water

TOPPING
500ml cranberry juice
1 sachet gelatine
250gm muntrie berries

METHOD

Base: Mix crushed biscuits with the melted butter. Press firmly into a slab tin and place in the fridge until cold and set.

Filling: Mix the gelatine into the boiling water and stir until dissolved. In a medium bowl, blend condensed milk, lemon juice and gelatine mixture. Spread over the prepared base and refrigerate until set.

Topping: Simmer cranberry juice in a saucepan, then whisk in the gelatine until completely mixed. Allow to cool til room temperature. Place berries on the prepared base, then pour the jelly mix over the berries. Place in fridge to set, then cut into squares to serve.

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Ricky North’s cooking career began at the old Flamin’ Bull, Bush Food Restaurant in Carlton, Victoria. Since starting with Black Olive Catering in 2008, Ricky has been taken on a journey around Australia with Mark, assisting to showcase indigenous cuisine at the Garma Festival and other events.
Ricky is a wiz in the kitchen, especially when it comes to cakes and desserts!