-
1
For the custard, place the milk and vanilla bean paste into a medium saucepan and bring to the boil.
-
2
Whilst coming to temperature, place the egg and yolks into a large bowl along with the caster sugar and the cornflour, whisking together until smooth.
-
3
Pour the hot milk onto the eggs, whisking constantly.
-
4
Pour this custard back into the pan and over medium heat, stir constantly until the custard has thickened (it should have the texture of custard made with powder, thicker than a creme anglaise but still pourable).
-
5
Pour back into the bowl and press a sheet of cling film onto the surface of the custard and refrigerate until cold.
-
6
For the strawberry compote, place the strawberries and sugar into a medium saucepan and cook over medium heat until the fruit has released lots of juice.
-
7
Continue to cook until the juice has reduced to a syrup and the strawberries have just started to break down.
-
8
Pour into a small bowl and refrigerate until chilled.
-
9
To assemble the fools, divide half of the compote between six glasses and top with the custard.
-
10
Sprinkle the strawberry granola onto the custard and then set the glasses aside for the moment.
-
11
In a large bowl whisk the cream until it holds soft peaks, add most of the remaining compote (reserving a little to decorate the desserts) and gently fold together, leaving it partially swirled in.
-
12
Spoon the cream mixture into the glasses.
-
13
To finish the fool, spoon the remaining compote on top of the cream and sprinkle a little extra strawberry granola.
-
14
If you want to make the decoration of the dessert extra special, add one or two crystallised rose petals to each glass.
-
15
To make these, paint rose petals with a thin layer of egg white and dip into sugar, making sure everything is covered.
-
16
Set the petals onto a parchment lined baking tray and allow to dry out for at least two hours, but preferably overnight.
