300g Granita Biscuits (or you can use plain digestives)
150g Butter, melted
3 teaspoons Powdered Gelatine
1/2 Cup Water
3/4 Cup Caster Sugar
1/3 Cup Strawberry Jam
200g Milk Chocolate
3 teaspoons Vegetable Oil
Grease a slice tin, line with baking paper, extending the edges so its easy to pull out once set.
Process the biscuits in a food processor until finely crushed, add melted butter and process until combined. Press mixture over base of slice tin firmly and put in the fridge for 15mins.
To make marshmallow, sprinkle gelatine over 1/4 cup water in a heatproof container (i used a large measuring cup) and sit in a bowl of boiling water. Stir until gelatine is dissolved, Remove.
Beat sugar and remaining 1/4 cup water in an electric mixer (i used my kitchenaid) on high for 5mins. With the motor running add the gelatine mixture slowly in a thin steady stream. Continue beating for a further 6mins or until mixture is thick and fluffy. Stir in the jam until smooth. Spread over the biscuit base and put back in the fridge for 30mins. or until firm.
To make the topping, stir chocolate and oil in a medium heatproof bowl over a pot of simmering water until melted. Pour over marshmallow and put back into the fridge until set.
Before serving the slice remove from the fridge for 15 minutes beforehand.