Blueberry Matcha Trifle

Ingredients:

• For Custard:
• Milk- 2 cups
• Sugar- ¼ cup
• Cornflour- 4.5 Tbsp
• Water- ¼ cup
• Blue Matcha powder- ½ Tsp
• For Blueberry Jelly:
• Water- 2 cups
• Sugar- 1/3 cup
• Agar powder- 1 tsp
• Blue Matcha powder- ½ Tsp
• Fresh Blueberries
• Whipped Cream (For Topping)
• Auris 'Blueberry 24K' Premium Food Flavour- 12 drops
• Finger sponge cake or normal cake cut into square pieces

Directions:

Custard layer:

1. In a sauce pan add milk and sugar, heat (do not boil). Keep stirring till sugar dissolves.
2. Stir in the Cornflour water slurry once the milk heats. Stir constantly to avoid lumps.
3. Add the blueberry flavour and dissolved blue matcha once the custard begins to thicken. Once thick enough to coat a spoon turnoff the flame.

Jelly layer:

1. In a sauce pan add water and sugar. Once sugar dissolves add blueberry flavour and dissolved blue matcha.
2. Add agar powder and boil the mixture. Turn off the flame and let it rest for 10 mins.

Assembly:

1. In a glass arrange finger sponge cake at the base. Pour custard mixture.
2. Rest for 10 mins and top with fresh blueberries.
3. Refrigerate for 2 hrs.
4. Once set pour the jelly, rest for another 1 hour. Repeat the layers.
5. Once set top with whipped cream and drizzle blue matcha powder.
6. Serve chilled.