A layer of raspberry jelly, topped with vanilla ice cream, cut into bars and smothered with chocolate.
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| Me and my friend Anna enjoying jelly tip slices after our recent trip to the beach. |
Recipe
Ingredients
85g box raspberry jelly crystals
1/2 cup sugar
2 litre box vanilla ice cream
250g block Whittakers Dark Ghana chocolate
165g refined coconut oil (coconut oil with the coconut taste removed - also called 'fractionated' or 'deodorised' coconut oil. Buy from health food shops or online in bulk from Blue Coconut)
Method
1. Mix jelly crystals with sugar and 1 1/2 cups boiling water. Pour into flat silicone tray* (around 20cm x 30cm) and leave to set somewhere very, very flat. When set, freeze at least 3 hours. Gives a layer of jelly about 7 mm thick.
* It's important that you use a silicone tray, not just a non-stick one. The jelly sticks to the tray incredibly well, so you need to be able to peel the tray off it. And it's important you leave your tray somewhere flat - a small slope makes a big difference when your jelly layer is so thin anyway.
2. When set, soften ice cream (I leave mine on the bench for around 30 minutes) and spread evenly over the jelly. Smooth top with spatula and freeze till firm (at least 3 hours).
3. Melt together dark chocolate and coconut oil (approx 2 min. on high in microwave).
4. Turn tray of ice cream and jelly upside on a board and peel off tray. A fish slice is helpful to stop the jelly from lifting off the ice cream as you peel. Score into 15 bars (i.e. divide it into three along the long side and five along the short side of the block) then cut right through. Return all but three bars to the freezer.
5. Tip the bars jelly-side down into the chocolate coating, coating that surface and the sides. Lift onto a board with a fish slice. Spoon extra coating into any gaps.
6. By the time you've done all three, the coating on the first should have set (you can tell as it will have lost its gloss). Prep three pieces of baking paper (full width of the roll, ripped to a bit wider than the bars are long). When the coating has set, dip the bar back into the coating to coat the remaining face then place it set-side-down on the baking paper. Check for gaps again and fill these in with a spoon.
7. When all three have been fully coated, the first should have finished setting. When this has happened, wrap with baking paper, securing at the side and base with a stapler.
8. Return to freezer. Get out three more bars and repeat steps 3-8. From time to time, scrape the excess chocolate coating off the boards and add to the main container. Remelt (microwave 30 sec) if necessary.
Makes 15 bars.
NB I figured out how to make the frozen jelly from here and the chocolate coating comes from here.
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| Step 2: the tray filled with a layer of jelly then a layer of ice cream. |
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| Step 4: peeling the tray off the jelly. It really sticks! |
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| Jelly and ice cream layers released from the tray. You can see I ripped the jelly a bit at the front corner, but I just put it back on and it was fine. |
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| Step 5: the slices have been tipped jelly-side down into the coating. It's quite a messy process! Note that this time I was making some of the slice into bars and some into smaller squares, hence the square in the middle of the tray in the picture. |
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| Step 6: the remaining side has been coated and the bar is finishing setting on baking paper. |
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| Step 7: a fully-wrapped bar, ready to go in the freezer or ready to eat! |
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| The paper peeled back to show a completed bar. This one has been in the freezer a while and has sustained a bit of damage but the chocolate still has a satisfying 'crack' and it still tastes yum. |
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| Consumption: the best step of all :-) |
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