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Iceberg slice

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Recipe may contain gluten, peanuts, tree nuts, milk and fish.

With a chocolate biscuit base, peppermint jelly layer and fluffy meringue topping, this choc-mint slice tastes as good as it looks.

9 Ingredients


  • 20g pkt gelatine leaves

  • 1L (4 cups) lemonade

  • 1 tsp peppermint extract

  • 250g plain chocolate biscuits

  • 80g butter, melted, cooled

  • 200g dark chocolate (70% cocoa), chopped

  • 80ml (1/3 cup) thickened cream

  • 3 egg whites

  • 215g (1 cup) caster sugar

8 Method Steps


  • Step 1

    Separate the gelatine leaves and place in a large bowl. Cover with cold water. Set aside for 5 minutes to soften. Squeeze out the excess liquid.

  • Step 2

    Pour the lemonade into a small saucepan and heat over low heat, stirring often, for 3 minutes or until just hot. Add the gelatine leaves and stir to dissolve. Set aside to cool slightly.

  • Step 3

    Stir the peppermint extract into the lemonade mixture and transfer to a glass bowl or jug. Place in the fridge, stirring occasionally, for 2 hours or until the mixture is the consistency of thick custard (make sure it doesn’t set completely).

  • Step 4

    Meanwhile, lightly grease a 16 x 26cm slice pan and line with baking paper, allowing the 2 long sides to overhang. Break up the biscuits into a food processor and process until crushed. Add the butter and process until combined. Use the back of a spoon to press mixture firmly and evenly over the base of the prepared pan. Place in the fridge for 20 minutes to chill.

  • Step 5

    Place the chocolate and cream in a saucepan. Stir continuously over low heat for 5 minutes or until smooth. Pour over the biscuit base and use a spatula to spread evenly. Place in the fridge for 30 minutes or until set.

  • Step 6

    Pour the thickened lemonade mixture over the chocolate layer and spread evenly. Place in the fridge for 4 hours or until set.

  • Step 7

    Stir the sugar and 60ml (1/4 cup) water in a small saucepan over low heat until the sugar dissolves, brushing down any crystals on the side of the pan with a wet pastry brush. Increase the heat to medium. Cook, without stirring, for 4 minutes or until the syrup reaches 115°C (soft ball stage) on a sugar thermometer. Use a stand mixer with a whisk attachment to whisk the egg whites until soft peaks. When the syrup is at 121C (hard ball stage), slowly add the syrup to the egg white in a steady stream while whisking. Whisk for 5 minutes or until stiff and glossy.

  • Step 8

    Dollop the meringue on top of the slice filling. Use the back of a spoon to make small peaks. Use a kitchen blowtorch to caramelise the meringue. Cut into squares to serve.
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Image by Vanessa Levis

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