Festive Mini Trifle Cups (Print Version)

# Ingredients:

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

# Instructions:

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

# Notes:

01 - Your jelly will need 2-3 hours to firm up completely.
02 - Make sure gelatine is completely mixed to get rid of any clumps.
03 - Put in cake when timing's right or it'll get soggy.

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