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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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
