For the blueberry jelly:
Soak the gelatine in 100ml of cold water until soft and squeeze out any excess water.
Keep all the fruit separate.
In a pan place the blueberries, sugar, 500ml of water and the vanilla pod (halved and seeds scraped out). Bring to the boil then pass through a sieve, reserving the blueberries for later.
You should have approximately 550ml of sieved liquid (if there is not enough top up with water until you have 550ml). Bring around 50ml of liquid to the boil and whisk in the gelatine. Then whisk this back into the remaining liquid. Now mix in the blueberries. Place in a dish or bowl and refrigerate. Setting time will depend on the depth of the dish.
For the strawberry and raspberry jellies:
Repeat the process for the gelatine.
Wash and cut the strawberries into small bite sizes pieces and put into a bowl. Wash the raspberries and put them into a seperate bowl. Then repeat the process above for each jelly.
Bring the milk, cream and the halved vanilla pod to just below boiling point and allow the vanilla to infuse in the heat.
Meanwhile whisk together the egg yolks, sugar and cornflour until pale in colour. Slowly pour the hot cream mixture into the egg mixture, whisking continuously. Return to the pan and cook over a medium heat until the mixture begins to thicken. Be sure to whisk continuously or the custard will curdle.
Whisk in the sherry. Then place in the fridge and allow to cool.
Place the milk and cream in a bowl.
Sieve in the icing sugar, split the vanilla pod down the middle, scrape out the seeds and whisk into the cream. Pour into the syphon, charge with 1 gas canister and then place in the fridge for 1 hour.
Shake well. Do not fill more than 3/4 full.
Toast the almonds in a dry pan until golden brown in colour.
Pour the custard over each jelly and squirt some chantilly cream on top. To finish sprinkle with toasted almonds.
«Custard and creme patisserie are very similar but with one difference; creme patisserie is thickened using cornflour. »