Holiday Mini Trifles (Print Version)

# Ingredients:

01 - 1 cup diced madeira cake.
02 - 570 ml berry cranberry juice.
03 - 1 packet gelatine (12g).
04 - 500g store-bought vanilla custard.
05 - 500 ml whipping cream.
06 - 1/2 cup fresh pomegranate arils.
07 - 5 fresh mint sprigs.
08 - 8 tablespoon lukewarm water.

# Instructions:

01 - Stir gelatine into lukewarm water in a small bowl until it's fully dissolved.
02 - Combine the dissolved gelatine with your cranberry juice. Fill quarter of each glass with the mixture. Leave them for an hour.
03 - Spread the madeira cake cubes evenly among your glasses. Cool in fridge for 1-2 hours until the jelly firms up.
04 - When firm, pour a layer of custard over the cake, then cover with your leftover jelly mixture. Let it harden if needed.
05 - Spoon whipped cream over each serving. Scatter pomegranate seeds and add mint sprigs on top.

# Notes:

01 - Your jelly will need around 2-3 hours to firm up completely.
02 - Make sure you mix the gelatine really well to get rid of any clumps.
03 - Don't rush adding the cake or it'll fall apart in the jelly.

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