These individual spiced jelly and custard trifles are a delicious and fun way to end your festive feast. They’re made with creamy Pauls Vanilla Custard.
Serves66
Prep time12 mins12 minutes, + 15 mins standing & 4 hours chilling time
+ 15 mins standing & 4 hours chilling time
Ingredients
85g pkt port wine jelly crystals
½ star anise
1 cinnamon stick or quill, halved
3 wide strips orange rind
1 cup (250ml) boiling water
1 cup (250ml) boiling water
125g raspberries
125g blueberries
2 cups Pauls Vanilla Custard
¾ cup (185ml) thickened cream, whipped
1 sheet edible gold leaf (optional)
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Method
Step 1
Place the jelly crystals in a large jug. Add star anise, cinnamon and orange rind. Pour over boiling water and stir until jelly crystals dissolve. Set aside for 15 mins to develop the flavours. Stir in ¾ cup (185ml) cold water. Remove star anise, cinnamon and rind and discard.
Step 2
Place six 345ml serving glasses on an angle in a muffin pan. Place half the raspberries and blueberries in the glasses. Divide the jelly mixture evenly among the glasses. Place in the fridge for 4 hours or until the jelly is set.
Step 3
Divide the custard evenly among glasses and top with cream. Sprinkle with the remaining raspberries and blueberries. Decorate with the gold leaf, if using, and serve immediately.
Prep time12 mins12 minutes, + 15 mins standing & 4 hours chilling time
+ 15 mins standing & 4 hours chilling time
Ingredients
85g pkt port wine jelly crystals
½ star anise
1 cinnamon stick or quill, halved
3 wide strips orange rind
1 cup (250ml) boiling water
1 cup (250ml) boiling water
125g raspberries
125g blueberries
2 cups Pauls Vanilla Custard
¾ cup (185ml) thickened cream, whipped
1 sheet edible gold leaf (optional)
Description
These individual spiced jelly and custard trifles are a delicious and fun way to end your festive feast. They’re made with creamy Pauls Vanilla Custard.
Method
Step 1
Place the jelly crystals in a large jug. Add star anise, cinnamon and orange rind. Pour over boiling water and stir until jelly crystals dissolve. Set aside for 15 mins to develop the flavours. Stir in ¾ cup (185ml) cold water. Remove star anise, cinnamon and rind and discard.
Step 2
Place six 345ml serving glasses on an angle in a muffin pan. Place half the raspberries and blueberries in the glasses. Divide the jelly mixture evenly among the glasses. Place in the fridge for 4 hours or until the jelly is set.
Step 3
Divide the custard evenly among glasses and top with cream. Sprinkle with the remaining raspberries and blueberries. Decorate with the gold leaf, if using, and serve immediately.
