Yes, having learned that not cooling your custard sauce and pouring it over jello will melt the jello, I said what the heck, I’ll do it AGAIN with the orange jello layer. So everything is very swirly, and even though the whipped cream + berries on the top makes it look not TOO awful, it’s definitely not what I intended.
It’ll taste delicious, I’m pretty sure, but still. Sigh. Oh well. The sauce had set more after chilling overnight, and while it’s not setting to solid, I think that’s fine; you want to be able to pour it over the trifle. I just shouldn’t have poured it warm over the jello.
I still think the concept is good, but if I’m going to experiment with three different new elements:
• adding jello to my trifle, which I don’t normally do
• adding passionfruit to my custard sauce
• making the sauce from scratch, without cornstarch, instead of using Bird’s custard powder
….I should maybe not try it when I’m tired and likely to take short-cuts. Sigh.
