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.
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 1Separate 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 2Pour 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 3Stir 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 4Meanwhile, 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 5Place 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 6Pour the thickened lemonade mixture over the chocolate layer and spread evenly. Place in the fridge for 4 hours or until set.
Step 7Stir 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 8Dollop 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.