- Place the 3 teabags into 450 ml boiling water. Allow to steep then remove the bags and add the peach jelly powder. Stir to dissolve and then add 450 ml cold water. Repeat using the Apple and Berry teabags with the cranberry jelly powder.
- Place 4 glasses in anempty egg tray and angle them. Pour in the peach jelly dividing it between the glasses. Place a few peach slices in each. Allow to set completely in the fridge.
- Once set remove the glasses from the egg tray. The jelly will have set at an angle. Now pour in the cranberry jelly. Add a few blueberries. Allow to set.
- Top with custard before serving.