Jello slice

[Guest guest]

Hi everyone,

 

I have been playing around with some recipes and have really been amazed at

the results. My mum makes/made a jelly (jello to you guys I guess) slice

that was a base, a cheesecake centre and jelly and fruit set on the top. We

of course can't eat it but with the inspiration of a recipe from another

list and LaDonna's recipe for creamed pears I have managed to make a vegan

soy free version that is wonderful. I served it at my mum's birthday party

today and everyone loved it so I thought I would share.

 

Regards

Caroline

Australia

 

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Jelly (Jello) slice

 

 

Base

 

1 cup of your favourite GF flour blend or

 

1/2 cup cornstarch

1/4 cup rice flour

1/4 cup potato starch

1/2 tsp Xanthum gum

 

2 tsps gf baking powder

1/4 tsp sea salt

1/2 cup rice crumbs or coconut

1/2 cup sugar (I used brown)

125g (4oz) vegan butter/nuttelex (Australian brand of soy free vegan

margarine).

 

Mix all dry ingredients together add softened butter sub and mix (I threw it

all into my food processor and whizzed until it was combined) and press into

a greased 18 x 28 cm tin. Bake in a moderate oven 10-15 minutes. When cool,

add the filling.

 

Cheesecake filling

 

Creamed Pears

Source: Vegetarian for Life

 

1 cup raw cashews

1 tsp. vanilla

1 Tbsp. Maple syrup

2 (14 oz) canned pears,(due to salicylates I used pears in syrup)

3 tsps Vegan Gelatine (or use agar agar - though I don't know the method)

2 tabs of the reserved syrup

 

Drain juice off canned pears and reserve. Place all ingredients into

blender. Blend until very smooth. Slowly pour juice reserved from pears

into blender as needed until the desired consistency is reached. (I used

just enough to ensure that the blender could thoroughly blend the cashews

to a very smooth consistency.

Dissolve gelatine in reserved syrup and bring to boil if necessary. Add to

the blender and blend to combine. Pour over cool base. You will not need

all the cream filling, use as much or as little as you like though I would

recommend that it be about 1cm (1/3 " ) deep. Refrigerate until set. Pour

remaining cream into little dishes and refrigerate. My children call it

fruit cream and eat it whenever they are allowed :-).

 

 

Jelly

 

4 teaspoons vegan gelatine (use agar agar if you want though I don't know

the method for that)

1/2 cup liquid (water, pear syrup or magic cordial)

1 cup extra liquid (I used a combination of all three above)

2-4 canned pear halves, well drained (or other fruit, Strawberries would be

really nice - pears are our only option)

(if you have a vegan jello mix you could use that here, make it up half

strength and when cold but not set pour over base and fruit - I make my own

due to additives)

You can colour the jello if you want, I made mine a reddish colour with

natural colours.

 

Dissolve gelatine in liquid and boil gently for several minutes to drive off

the preservatives. Add the extra liquid and stir in well. Set aside to cool.

Arrange chopped pears on top of base and carefully pour cooled but not set

jelly over. Allow to set, then cut into squares using a sharp knife.