Strawberry fool with cornflake granola
Strawberry fool is a simple, summery dessert that is decadent and fruity all at the same time!
You might not need all the granola for this recipe, but any leftovers are delicous served with yoghurt and fruit for breakfast.
For the fool
For the cornflake granola
For the strawberries
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 small glasses. Pipe or spoon the fool on top and spoon over the granola. Serve immediately.