Festive Mini Trifles (Print Version)
# Ingredients:
01 -
500 ml of cream.
02 -
1 sachet of gelatine, about 12g.
03 -
570 ml of cranberry juice.
04 -
1 cup of cubed madeira cake.
05 -
8 tablespoons of warm water.
06 -
500g of vanilla custard.
07 -
5 fresh mint leaves.
08 -
1/2 cup of pomegranate seeds.
# Instructions:
01 -
In a small bowl, stir gelatine into warm water until it fully mixes in with no clumps.
02 -
Blend the cranberry juice with dissolved gelatine. Pour enough to fill glasses about one-quarter of the way, then leave for an hour to firm up.
03 -
Share out the madeira cake cubes between glasses on top of the jelly. Chill for another 1–2 hours so the cake rests on a solid jelly base.
04 -
Once the previous jelly layer solidifies, spread on custard and finish with the rest of the jelly. Let it chill longer if needed.
05 -
Beat your cream and add it to the top of each glass, then sprinkle pomegranate seeds and place mint leaves for a fresh touch.
# Notes:
01 -
Allow at least 2 or 3 hours for jelly to set properly.
02 -
Make sure the gelatine is fully dissolved, or lumps might ruin the texture.
03 -
Add the cake layer carefully so it doesn't fall apart in the liquid.