Christmas Trifle Cups (Print Version)

# Ingredients:

01 - 500 ml cream.
02 - 5 mint leaves.
03 - 1 sachet gelatine (12g).
04 - 570 ml cranberry juice.
05 - 8 tablespoon warm water.
06 - 500g vanilla custard.
07 - 1/2 cup pomegranate seeds.
08 - 1 cup madeira cake, cubed.

# Instructions:

01 - Stir together gelatine and warm water in a small bowl till the mixture becomes smooth.
02 - Combine cranberry juice with melted gelatine. Fill glasses about a quarter of the way. Set it aside for an hour.
03 - Distribute the cake cubes across the glasses. Chill them for 1-2 hours so the jelly hardens fully.
04 - Once the jelly has set, pour a custard layer over it. Add the rest of the jelly on top. Let it chill until firm.
05 - Whip cream and spread it on top of each portion. Use pomegranate seeds and mint for decoration.

# Notes:

01 - Jelly takes 2-3 hours to firm up completely.
02 - Fully mix gelatine to avoid chunks.
03 - Add the cake only when jelly is semi-set to keep it intact.

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