Apple Strudel Trifles

Soak the raisins in the rum. Bloom the gelatin in cold water. Cut the vanilla bean in half lengthwise and scrape the seeds into a small saucepan. Add 2 tablespoons powdered sugar and 3 tablespoons cream and gently warm. Squeeze the excess water from the gelatin, add to the cream and stir until melted. Transfer to a bowl set over an ice bath and stir until cooled. Whip the remaining cream until stiff and fold into the custard. Divide between 4 serving glasses, cover with plastic wrap and chill for at least 2 hours.

Preheat the oven to 160°C (approximately 325°F). 

Peel the apples, cut into quarters, core and dice. Melt the butter in a frying pan, add the cinnamon stick, lemon zest and apples and sauté for about 2 minutes. Add 3 tablespoons powdered sugar and toss to combine. In a separate frying pan, dry toast the almonds until golden brown and nutty. Drain the raisins and fold into the apples. Brush the phyllo dough with melted butter and dust with the remaining powdered sugar. Cut the dough into circles the size of the glasses, place on a baking sheet lined with parchment paper and bake until golden brown, about 5 minutes.