less than 30 mins
10 to 30 mins
By Frederick Forster
From Saturday Kitchen
For the fool
- 3 free-range egg yolks
- 65g/2½oz caster sugar
- 20g/¾oz cornflour
- 20g/¾oz plain flour
- 300ml/10fl oz full-fat milk
- 1 small bunch elderflower (optional)
- 1 vanilla pod (optional)
- 250ml/9fl oz double cream, softly whipped and chilled
For the cornflake granola
- 30g/1oz rolled oats
- 30g/1oz pecan nuts, roughly chopped
- 4 plain digestive biscuits, broken into small pieces
- 20g/¾oz cornflakes
- 20g/¾oz sultanas
- 40g/1½oz runny honey
For the strawberries
- 120g/4½oz small strawberries, hulled and halved
- 1 tsp strawberry jam
To make the fool, whisk the egg yolks, sugar, cornflour and flour together in a large bowl to a smooth mixture. Bring the milk to the boil with the elderflower and vanilla, if using, in a saucepan. Remove from the heat as soon as it has boiled. Pour the warm milk mixture gradually into the egg yolk mixture, whisking constantly so the mixture is smooth and free of lumps. Pour back into the pan and cook for 4–5 minutes until a smooth, thick custard is formed. Transfer to a clean bowl and leave to cool completely. Fold in the cream and chill in the fridge.
To make the cornflake granola, preheat the oven to 190C/170C Fan/Gas 5. Mix all the dry ingredients together on a baking tray and drizzle the honey on top. Cook in the oven for about 15 minutes until golden-brown. Leave to cool on kitchen paper.
To make the strawberries, place the strawberries, jam and ½ tablespoon of cold water in a bowl and mix gently.
To serve, place the strawberries in the bottom of martini glasses. Pipe or spoon the fool on top and spoon over the granola. Serve immediately.