Spiced Jelly & Custard Trifles 

We love trifle, especially when it's made with an Aussie favourite. These irresistible mini versions (recipe below) are layered with spiced jelly and creamy Pauls Vanilla Custard for the ultimate Christmas crowd-pleaser.
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Spiced jelly & custard trifles
Serves 6 Prep 15 mins (+ 15 mins standing & 4 hours chilling time)
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
125g raspberries
125g blueberries
2 cups Pauls Vanilla Custard
¾ cup (185ml) thickened cream, whipped
1 sheet edible gold leaf (optional)
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.
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.
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.
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