With its light, moussey topping and crumbly biscuit base, this pineapple flummery cream slice is perfect for a snack or dessert.
Ingredients
- 85g pineapple jelly crystals
- 250g Granita biscuits
- 125g butter, melted
- 600ml thickened cream
- 1 tbsp caster sugar
Method
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Step 1Place jelly crystals in a small bowl. Add 1 cup (250ml) boiling water and stir to dissolve. Refrigerate for 30 minutes until cold and just starting to thicken.
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Step 2Blitz biscuits in a food processor into a fine crumb. Add butter and pulse until well combined. Tip into an 18cm x 25cm slice tin that has been greased and lined with baking paper, leaving enough paper overhanging to lift the finished slice out of the tin. Press biscuits into a firm even layer in the tin with the back of a large spoon. Set aside while you finish the filling.
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Step 3Pour 200ml of cream into a small bowl and set aside. In the bowl of a stand mixer or using hand-held beaters, whip remaining 400ml cream until just starting to thicken. Add partially set jelly and continue beating for 4-5 minutes until thick. Pour over biscuit base in tin and smooth the top. Refrigerate for at least two hours to set. Whip remaining cream with caster sugar until thick. Spread over pineapple flummery in a thin even layer. Refrigerate until ready to serve.
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Step 4Use overhanging baking paper to lift slice out of tin and place on a chopping board. Cut into squares to serve.
Recipe Notes
The secret to a light flummery that sets well is to ensure the jelly has reached the right consistency - too firm and it won’t combine with the cream, too liquid and it won’t set. To check, tip the partially set bowl of jelly to the side - the jelly around the edges should hold their shape while the centre remains quite soft and liquid.
This slice will keep well in the fridge for several days.
Recipe and photo by Greer Worsley.
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