※ Shot Glass Mini Trifles

INGREDIENTS

• 1 vanilla bean
• 1 1/2 cups whole milk
• 3 extra large egg yolks
• 1/4 cup sugar
• 3 tablespoons potato starch (halve if using cornstarch)
• 1/3 cup heavy cream, whipped until stiff
• 1 Punnet raspberries
• 1 Punnet of blue berries
• Mint leaves to garnish
• 85g pkt strawberry jelly crystals

MAKE THE JELLY FIRST

FOR THE JELLY
Make up the jelly according to packet instructions. Set aside to cool slightly. 
Once cooled divide evenly among shot glasses, add as much or as little as you desire.
Refrigerate as per directions.

CUSTARD

INGREDIENTS

• 1 vanilla bean
• 1 1/2 cups whole milk
• 3 extra large egg yolks
• 1/4 cup sugar
• 3 tablespoons potato starch (halve if using cornstarch)
• 1/3 cup heavy cream, whipped until stiff

METHOD
Split the vanilla bean lengthwise and use the back of your knife or a spoon to scrape the seeds out of the pod (save the pod to make vanilla sugar). Add the vanilla seeds, milk, eggs yolks, sugar, and corn starch to a blender, and blend until smooth.

Pass the mixture through a fine mesh tea strainer and into a saucepan. Heat the saucepan over medium-low heat and use a silicone spatula to continuously scrape the bottom and sides of the pot to keep the pudding from scorching.

Continue heating and stirring until the mixture thickens, but do not allow it to boil. Remove the pot from the heat and allow the mixture to cool to room temperature. You can speed this up, but submerging the bottom of the pot in a bowl of ice water while stirring. When the pudding has cooled, fold in the whipped cream.

I then let it cool further for 15 minutes, then I added a layer of raspberries, then more custard, then topped it off with some blueberries.

Refrigerate for 20 minutes (I made mine the day ahead so i garnished just before serving)

Garnish with fresh mint just before serving.