Recipe Iceberg slice : Easy, Special and Delicious
Recipe Iceberg slice : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Iceberg slice. This Recipe Iceberg slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Iceberg slice was necessary 7h, cook 15m and serving 18. Attention: allergies Contains gluten, peanuts, tree nuts, milk and fish.. Without having to wait long, let's just check the Recipe Iceberg slice
With a chocolate biscuit base, peppermint jelly layer and fluffy meringue topping, this choc-mint slice tastes as good as it looks.
Thank you for reading this Recipe Iceberg slice : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Iceberg slice with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Iceberg slice. This Recipe Iceberg slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Iceberg slice was necessary 7h, cook 15m and serving 18. Attention: allergies Contains gluten, peanuts, tree nuts, milk and fish.. Without having to wait long, let's just check the Recipe Iceberg slice
With a chocolate biscuit base, peppermint jelly layer and fluffy meringue topping, this choc-mint slice tastes as good as it looks.
9 Ingredients
20g pkt gelatine leaves
1L (4 cups) lemonade
1 tsp peppermint extract
250g plain chocolate biscuits
80g butter, melted, cooled
80ml (1/3 cup) thickened cream
3 egg whites
215g (1 cup) caster sugar
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8 Method Steps
Separate the gelatine leaves and place in a large bowl. Cover with cold water. Set aside for 5 minutes to soften. Squeeze out the excess liquid.
Pour the lemonade into a small saucepan and heat over low heat, stirring often, for 3 minutes or until just hot. Add the gelatine leaves and stir to dissolve. Set aside to cool slightly.
Stir the peppermint extract into the lemonade mixture and transfer to a glass bowl or jug. Place in the fridge, stirring occasionally, for 2 hours or until the mixture is the consistency of thick custard (make sure it doesn’t set completely).
Meanwhile, lightly grease a 16 x 26cm slice pan and line with baking paper, allowing the 2 long sides to overhang. Break up the biscuits into a food processor and process until crushed. Add the butter and process until combined. Use the back of a spoon to press mixture firmly and evenly over the base of the prepared pan. Place in the fridge for 20 minutes to chill.
Place the chocolate and cream in a saucepan. Stir continuously over low heat for 5 minutes or until smooth. Pour over the biscuit base and use a spatula to spread evenly. Place in the fridge for 30 minutes or until set.
Pour the thickened lemonade mixture over the chocolate layer and spread evenly. Place in the fridge for 4 hours or until set.
Stir the sugar and 60ml (1/4 cup) water in a small saucepan over low heat until the sugar dissolves, brushing down any crystals on the side of the pan with a wet pastry brush. Increase the heat to medium. Cook, without stirring, for 4 minutes or until the syrup reaches 115°C (soft ball stage) on a sugar thermometer. Use a stand mixer with a whisk attachment to whisk the egg whites until soft peaks. When the syrup is at 121C (hard ball stage), slowly add the syrup to the egg white in a steady stream while whisking. Whisk for 5 minutes or until stiff and glossy.
Dollop the meringue on top of the slice filling. Use the back of a spoon to make small peaks. Use a kitchen blowtorch to caramelise the meringue. Cut into squares to serve.
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Thank you for reading this Recipe Iceberg slice : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Iceberg slice with your social media like IG, FB and WhatsApp.
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