Recipe Details

Ingredients

1. 250g granita biscuits
2. 100g butter, melted, cooled
3. 300ml thickened cream
4. 20 Sherbies lollies
5. 2 tsp gelatine powder
6. 500g cream cheese, chopped, at room temperature
7. 100g (1/2 cup) caster sugar
8. 85g Aeroplane Original Orange jelly crystals
9. 250ml (1 cup) boiling water
10. 100ml chilled water

Description

• Step 1

  Grease a 20 x 30cm slice pan and line with baking paper, allowing the 2 long sides to overhang.

• Step 2

  Break the biscuits and place into a food processor and process until crushed. Pour in the butter and process until combined. Transfer to the prepared pan and use the back of a spoon to press firmly into the base. Place in the fridge for 30 minutes or until firm.

• Step 3

  Place the cream and Sherbies in a heatproof bowl set over a saucepan of simmering water (do not allow the bowl to touch the water). Cook, stirring often, for 10 minutes or until the Sherbies have completely melted. Pour the mixture into a separate bowl and place in the fridge, stirring occasionally, for 20 minutes or until the mixture has cooled to room temperature.

• Step 4

  Place 2 tablespoons of water in a small microwave-safe bowl and sprinkle over the gelatine. Set aside for 2-3 minutes to soften. Microwave on HIGH for 20 seconds or until hot. Use a fork to whisk and dissolve the gelatine.