Hi everyone!!

HU-UGE day today – my first full day at our new private practice clinic at North Lakes!  Heve been so excited/nervous that I couldn’t sleep, so have been up since 4.30am.

Quick recipe today… as I really have to get going to work… Might have to make the food blog a bit more “as able” than regular since I am taking up this extra day at work.  When I drop my hours back again then I can manage a regular food post a little better!

 

INGREDIENTS

1 packet (250g Arnott’s shortbread finger biscuits (or other sweet plain biscuit eg Arnott’s Marie etc)

90g butter – melted

1 packet of Aeroplane lemon jelly crystals

1 small can of tinned peaches

1 can of sweetened condensed milk

10g of gelatin

 

METHOD:

Biscuit base:

1. Blitz the biscuits in a food processor and add melted butter
2. Stir till mixture can be clumped together in handfuls
3. Press into the bottom of a springform cake tin or casserole dish – depends how you’d like to serve it (springform tin better if you want to display on a cake stand or plate)
4. Place in the freezer until hard (20-30 min should do it), or fridge for a little longer than that

Jelly top 

1. Empty the packet of jelly crystals into a large-ish heatproof bowl
2. Add 1 cup of boiling water and stir with a fork
3. Add 10g of gelatin and stir until dissolved
4. Slowly add (whilst stirring) the can of condensed milk
5. Set aside to cool slightly (mixture will thicken slightly – this is good as when you pour over peaches, the peaches won’t float!)

Assembling

1. Arrange the tinned peaches on the biscuit base
2. Pour jelly mixture over the top (you may need to re-arrange the peaches a little)
3. Pop in the fridge to set

Serve with some edible flowers (I used some dianthus in the pics above), a scoop of vanilla ice-cream and some fresh raspberries!!

 

Will post some pics from first day later today!!

 

Wooooo hoooo!!!