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Ingredients

2 x 85g pkts raspberry or cherry jelly crystals
1/2 cup (110g) caster sugar
1/2 cup (75g) cornflour
1 teaspoon vanilla extract
1 litre milk
300ml pouring cream, whipped to soft peaks
Cake sparkles*
6 musk sticks, halved

Method

Step 1 Place jelly crystals in a heatproof jug. Pour over 400ml boiling water. Stir until dissolved then stir in 500ml chilled water. Spoon 2 tablespoons jelly into 12 x 200ml-capacity plastic cups. Refrigerate for 30 minutes or until set.
Step 2 Combine 1/2 the sugar, 1/2 the cornflour and 1/2 the vanilla with 1/4 cup milk in a cup. Place 1 3/4 cups milk in a heavy-based saucepan and bring almost to the boil over medium heat. Add cornflour mixture and whisk until mixture boils and thickens. Continue to whisk for a further 2 minutes. Remove from heat and whisk until cooled slightly, then spoon over top of set jelly. Refrigerate for 10 minutes. Top with remaining jelly then refrigerate for 30 minutes or until set.
Step 3 Repeat step 2 with remaining sugar, cornflour, vanilla and milk then spoon over jelly and refrigerate for 4 hours or until set. To serve, top with whipped cream and a musk stick then scatter with cake sparkles.

Jelly and blancmange trifles

How to make Jelly and blancmange trifles

Ingredients

Method