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Ingredients
- 250g packet granita biscuits
- 100g unsalted butter, melted
- 200ml thickened cream
- ½ x 250g punnet strawberries, halved
FILLING
- 400ml thickened cream
- ¾ cup brown sugar, firmly packed
- 150g unsalted butter, chopped
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base of pan. Refrigerate, while making filling.
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To make filling, combine cream and sugar in a medium saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 20 minutes, or until dark brown and thickened.
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Remove pan from heat. Stir in butter until melted. Stand for 10 minutes. Pour over base in pan. Refrigerate, covered, overnight.
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To serve, beat cream in a small bowl of an electric mixer until soft peaks form.
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Lift slice out pan. Spread cream over filling. Decorate with strawberries. Cut into pieces.
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