A delectable hazelnut and biscuit base filled with berries and raspberry jelly. If that doesn't get your mouth watering, then top with butter pecan ice-cream.
Preparation Time:
15 minutes
Setting Time:
4 hours
No. of Serves:
8-10
Ingredients
- 10 butternut OR oat biscuits
- 1 x 100g packet hazelnuts
- 1 x 85g packet Aeroplane Original Raspberry Jelly
- 1 cup (250 ml) boiling water
- 1 x 500g packet frozen mixed berries
- 100 g butter, melted
Method
In a food processor, crush the butternut biscuits together with the hazelnuts. (Alternately, place in a tea towel and crush with a rolling pin).
Mix crushed biscuits with the melted butter, then press into the base of a 30cm flan dish. (If you have one with a removable base it is much easier to serve). Refrigerate while preparing filling.
Whisk the Aeroplane Original Raspberry Jelly Crystals with boiling water until dissolved, then allow to cool, but not set (about 30 minutes).
Pour the mixed berries over the chilled flan base, and then pour over the cooled jelly. Allow to set in the fridge before serving.
Hints
It is great with ice cream such as butter pecan or rich vanilla and honey comb. You can replace the butternut biscuits with chocolate flavoured biscuits as a good alternative, and then top with shards of chocolate to serve.