Name: Pink blancmange lattice slice recipe
Prep time: 15 min
Total time: 15 min
Yield: 9
Cuisine: australian
Ingredients: 4 tsp gelatine; 300ml cream; 600ml milk; 2 tsp vanilla essence; 1/3 cup caster sugar; Pink food colouring; 200g Arnott’s Lattice biscuits

by Greer Worsley Last updated on 08/12/2021

Blancmange is an old-fashioned pudding that’s a cross between a jelly and a custard. This slice uses the pretty pink jelly, sandwiched between two layers of Lattice biscuits, for a delicious dessert. - Greer Worsley

Ingredients

4 tsp gelatine
300ml cream
600ml milk
2 tsp vanilla essence
1/3 cup caster sugar
Pink food colouring
200g Arnott’s Lattice biscuits

Method

Step 1

Line a 20cm square cake tin with baking paper, allowing for some overhang to make it easy to lift out the finished slice. Place Lattice biscuits shiny side down in a single layer in the base of the tin. You may need to cut some so they fit snugly.
Step 2

Sprinkle the gelatine over 1/3 cup cold water in a small jug or shallow bowl. Use a fork to gently whisk. Leave to soften.
Step 3

Place cream, milk, vanilla and sugar in a medium saucepan, and bring to a simmer. Remove from heat and whisk to ensure sugar has dissolved. Add food colouring until you reach the desired colour. Add softened gelatine mixture and whisk to combine.
Step 4

Allow to cool to room temperature, whisk again briefly, then refrigerate for 30 minutes. The mixture should be starting to set. Pour a small amount - approximately half a cup - into prepared tin over the biscuits and use a spatula to smooth out evenly. Once set, this will form a seal over the biscuits. Return both the tin and the remaining mixture to the fridge for a further 30 minutes to set further. When it is slightly thicker and has a wobble when you shake the bowl, whisk again thoroughly to ensure even distribution of the colour, then pour the entire contents into the tin. Arrange more Lattice biscuits in a single layer on the top, this time with the shiny side up. Return to the fridge for another 2 hours to set fully.
Step 5

Use overhanging baking paper to gently lift the slice from the tin. Slice into squares and serve.

Recipe Notes

from Australia’s Best Recipes team

3 hrs refrigeration

The blancmange mixture can’t be poured straight into the prepared tin because it is initially a thin liquid and will soak through the biscuits. Allow it to cool and set a little before placing a small amount over the biscuits to ‘seal’ them in place. Make sure the mixture is thick enough to coat the back of a spoon before you pour it into the tin.

Whisk the mixture several times during the cooling and thickening process to ensure even distribution of the colour.

If you have to cut some biscuits to make them fit in the tin, try to make sure you match the pattern of the top and the bottom biscuits so that it’s easier to cut the finished squares.

Recipe and photo by Greer Worsley.

Arnott’s has now discontinued Lattice biscuits, but this recipe for homemade Lattice biscuits shows you how to turn their SAO crackers into them, just by glazing with a simple sugar syrup. If you prefer the thinner Salada biscuits, you can easily substitute SAOs for Saladas.