Tuesday, March 18, 2008

Sea Breeze Slice


Another Aussie/Kiwi recipe we tackled this week is a layered dessert called Jelly Slice. I found a recipe a Joyce's Fine Cooking Blog and played around with it to make a gluten-free version. We had some wild flavors of jello laying around from the Youngest Girl Child's recent science homework project, so I substituted cranberry jello for raspberry and I also had no lemons around, so used limes for the middle layer. The result, a probably more tart version of this dessert, but one reminiscent of the Sea Breeze Cocktail, was pronounced delicious by one and all.

I realize that gelatin is not meat-free in the least, and is in fact, derived from yummy slaughterhouse leavings, like bones and cartilage. I just am not at the stage in my culinary prowess where I can sling around agar-agar or guar gum or some other gelatinous vegetable substitute. Until sometime in the future when this happens, here's a hoof-in-mouth dessert that was pretty, tasty and a treat for adults and young 'uns alike:

Sea Breeze Slice

Top Layer:

1 (3 oz.) pkg. cranberry (or other red) jello
1-1/2 cups boiling water

Middle Layer:

1 (14 oz.) can condensed milk
Juice of 2 limes
1 Tbsp. (one packet) plain unflavored gelatin
1 cup boiling water

Bottom Layer:

50 gluten-free vanilla cookies (I used 2/3 of a 9 oz. box of Envirokids vanilla animal cookies
1/4 lb. butter (one stick), melted

Dissolve cranberry jello in boiling water. Let cool.

Crush cookies in food processor until they are fine crumbs. Mix in melted butter. Press into a 7x11 (2 quart) glass baking dish and place in refrigerator to set until firm (about 10 minutes).

Dissolve unflavored gelatin in boiling water. Add lime juice and condensed milk. Stir to blend. Pour over cookie crumb crust once it is set. Let middle layer chill in refrigerator until set (about 45 minutes).

Gently spoon cranberry gelatin on top for the final layer. Cover with plastic wrap and chill in refrigerator until set (1-2 hours).

Serves 8.

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