Peaches & Cream Jelly Slice Recipe
A dreamy layered treat with a buttery Biscoff base, creamy condensed milk jelly, and a sweet, summery peach jelly topping.
Equipment
- 1 whisk
- 1 high baking tray
Ingredients
- 220 g Biscoff cookies I used the ones with Biscoff cream in the middle, but regular ones will do perfectly
- 1/2 cup butter
- 4.5 tsp gelatin powder
- 395 g sweetened condensed milk equal to one can
- 15.5 oz peach nectar juice
Instructions
- Prepare your pan: Line a slice tin or square pan with cling wrap, leaving some overhang on the sides. This makes it much easier to lift out and slice later.
- Make the Biscoff base: Place the Biscoff cookies in a large bowl and crush them using whatever you have on hand — a rolling pin, glass jar, or even a cocktail muddler works well. Keep going until the crumbs resemble coarse breadcrumbs.Melt your butter (start with ¼ cup and add more if needed) and mix it through the crumbs until well combined. The mixture should hold together when pressed. Pour into your lined tin, press down firmly and evenly, then pop it into the fridge for about an hour to set.
- Create the creamy middle layer: Once the base is firm, it's time for the "cream" layer. In a bowl, whisk 1 cup of boiling water with 2 teaspoons of gelatin until fully dissolved. Slowly pour in the condensed milk while continuing to whisk until smooth and evenly combined.Gently pour this mixture over the chilled base and return to the fridge for at least 2 hours, or until fully set.
- Check the set: Give the condensed milk layer a quick finger test — it should feel firm and jiggly, with no liquid residue. If it’s still sticky or soft, let it chill a bit longer before moving on.
- Top with peach jelly: Boil another cup of water and mix it with 2½ teaspoons of gelatin until dissolved. Slowly whisk in the peach juice. Carefully pour this mixture over the set condensed milk layer. Cover and refrigerate for at least 4 hours, or overnight, to set completely.
- Slice and garnish: Once fully set, lift the slice out of the pan using the cling wrap overhang. Cut into neat squares or rectangles. Thinly slice a fresh peach and place a piece on top of each slice for a beautiful, fruity finish.
- Serve and enjoy! Keep chilled until serving. These slices are best enjoyed cold, with their creamy, fruity layers and that irresistible Biscoff crunch!