Mini Christmas Trifles (Print Version)

# Ingredients:

01 - 1/2 cup of pomegranate seeds.
02 - 8 tablespoons of water, warmed.
03 - 1 cup of cubed madeira cake.
04 - 500 ml of whipped cream.
05 - 1 sachet (12g) of gelatine.
06 - 500g of vanilla-flavored custard.
07 - 570 ml of cranberry juice.
08 - 5 fresh mint leaves for garnish.

# Instructions:

01 - In a small bowl, stir the gelatine into the warm water until it’s completely smooth.
02 - Stir the liquid gelatine into the cranberry juice. Pour enough to fill glasses about a quarter full. Let it sit for an hour.
03 - Share the pieces of madeira cake evenly between the glasses. Cool in the fridge for 1-2 hours so the jelly firms up.
04 - Once the jelly has set, pour in a layer of custard. Finish with the remaining jelly and let it chill if necessary.
05 - Finish each glass with a dollop of whipped cream. Sprinkle pomegranate seeds and pop a mint leaf on top.

# Notes:

01 - Jelly will need about 2-3 hours to completely firm up.
02 - Make sure the gelatine mixes smoothly without clumps.
03 - Add the cake at the right stage to keep it from falling apart.

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