Raw Milk Christmas Vanilla Slice

Tis the season for delicious treats, and this creamy vanilla slice made with cold pressed raw milk is the perfect addition to your holiday gathering.

Ingredients 

·       1 sheet frozen puff pastry, just thawed

·       400g white chocolate melts

·       35g (1 cup) rice bubbles

·       65g (1/3 cup) red glacé cherries, chopped, plus extra, chopped, to serve

·       110g (2/3 cup) pistachio kernels, roasted, chopped, plus extra, chopped, to serve

·       130g (2/3 cup) sultanas

·       35g (1/3 cup) desiccated coconut, plus extra, to serve

·       1 tbsp vanilla bean paste

·       215g (1 cup) caster sugar

·       130g (1 cup) cornflour

·       1L (4 cups) cold pressed raw milk

·       100g butter, chopped

·       120g (1/3 cup) apricot jam

Icing:

·       230g (1 1/2 cups) pure icing sugar

·       1 tsp butter, at room temperature

·       1-2 tbsp cold pressed raw milk

Method

Step 1

Line a 6cm-deep, 23cm (base measurement) square cake pan with foil, allowing foil to overhang 2cm above the sides.

Step 2

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the pastry on prepared tray. Bake for 15-20 minutes or until golden and puffed. Set aside for 5 minutes to cool then use your hands to gently flatten the pastry. Set aside to cool completely.

Step 3

Meanwhile, stir the white chocolate melts in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) until just melted. Fold in the rice bubbles, cherries, pistachios, sultanas, coconut, and 1 tsp vanilla. Pour the mixture into prepared pan and use a large metal spoon to press down and spread evenly. Place in the fridge for 1 hour or until set.

Step 4

Spread the jam over the top of the set chocolate mixture. Place in the fridge until required.

Step 5

Place the caster sugar and cornflour in a heavy-based saucepan. Gradually add the cold pressed raw milk, using a balloon whisk to whisk constantly until smooth and combined. Place over medium heat. Cook, stirring constantly, for 8-10 minutes or until the mixture bubbles and thickens. Stir in the butter and remaining vanilla until smooth and combined. Remove from heat.

Step 6

Pour the custard mixture over the jam layer. Press pastry sheet, trimming, if necessary, on top of the custard. Place in the fridge for 3 hours or until chilled and firm.

Step 7

To make the icing, sift the icing sugar into a bowl. Add the butter and half of the milk. Stir with a wooden spoon, adding remaining cold pressed raw milk as needed, until a spreadable consistency.

Step 8

Use the overhanging paper to remove the slice from pan. Spread the icing over the top. Scatter over extra pistachios, cherries, and coconut. Cut into slices to serve.