Ingredients
• 85g packet mango-flavoured jelly crystals
• 1¼ cups boiling water
• 250g packet Granita biscuits
• 125g unsalted butter, melted
• 2 nectarines (320g), cut into quarters, thinly sliced
Filling
• 1 tblsp powdered gelatine
• ¼ cup water
• 250g packet cream cheese, chopped
• ⅓ cup caster sugar
• 1 tsp vanilla essence
• 300ml tub thickened cream
Method
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Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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Place jelly crystals and boiling water in a heatproof jug and stir until dissolved. Cool slightly.
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Process biscuits in a food processor until finely crushed. Add butter and process until combined. Press mixture evenly onto base of prepared pan and refrigerate.
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To make filling, sprinkle gelatine over water in a heatproof jug. Sit jug in a saucepan of simmering water and stir until dissolved. Cool.
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Process cream cheese, sugar and vanilla essence in a food processor until smooth. With the motor still running, gradually pour in gelatine mixture until combined.
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Beat cream in a large bowl of an electric mixer until soft peaks form, then stir in cream cheese mixture. Spread evenly over the biscuit base. Refrigerate for 30 minutes.
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Arrange nectarines on top, then place pan in fridge. Gently pour jelly over top. Refrigerate for 4 hours, or until set.
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Lift out of tray and cut into squares to serve.
