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.
Ingredients
For the fool
- 3 free-range egg yolks
- 65²µ/2½´Ç³ú caster sugar
- 20²µ/¾´Ç³ú cornflour
- 20²µ/¾´Ç³ú 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
- 20²µ/¾´Ç³ú cornflakes
- 20²µ/¾´Ç³ú sultanas
- 40g/1½oz runny honey
For the strawberries
- 120g/4½oz small strawberries, hulled and halved
- 1 tsp strawberry jam
Method
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.