Feb 12, 2020 The trick to getting this jelly slice just right is to make sure you allow enough time for the middle layer to set before pouring on the jelly. Once it’s set, gently pour over your jelly and pop it back onto the fridge. Once the jelly layer has set firm, cut it into slices and EAT, EAT.
Filling:1 can condensed milkjuice of 2 lemons (approx 2 tablespoons)3 tsp powdered gelatine dissolved in 1/4 cup hot waterJelly topping:1 x 85gm (3 oz) packet jelly (jello) crystals1.1/2 cup hot water. Combine biscuit crumbs and melted butter. Press 1 tbs of crumbs into base of a cupcake paper and refrigerate while you make filling. Combine condensed milk, lemon juice and dissolved gelatine.
Pour enough of mixture over base to cover. Refrigerate while you make jelly topping. Dissolve jelly crystals in hot water. Allow to cool. Poor gently over filling.
Refrigerate until set. Carefully remove cupcake paper to serve.Makes 12.
Important note: The jello that we buy locally sets 500ml/17oz of liquid with a 9g/0.3oz packet – when making this recipe you will need to look for the equivalent setting power. You may need more or less than the recipe below.This creamy keto jelly slice recipe makes 24 servings. 1 serving is 1 bar and has 2g net carbs.Leftover Keto Jelly Slice can be stored in the fridge for up to 1 week. It is not suitable for freezing. Hi Penelope,You want to avoid pouring the jello directly onto the layer below as it can create holes and cracks, and if the jello is too warm it can start to dissolve the layer.What you want to do is to hold a spoon a 1-2 inches above the slice (in a flat position, as if it is full of liquid and you are raising it to your mouth), then pour the jello onto the spoon so it trickles off on all sides. It’s a much gentler approach that pouring the jello straight on top.I hope I’ve explained it well enough for you ?Gerri.