Strawberry and elderflower fool with lemon biscuits

Method

1. Pour the 280ml milk into a saucepan and add the vanilla pod and seeds. Warm over a low heat until gently steaming, then set aside. Beat the yolks and cornflour together in a heatproof bowl.
2. Pour the warm milk over the yolks and whisk until smooth. Return to the pan and heat gently, stirring all the time, until the mixture thickens and starts to boil (about 15 minutes). Stir in the caster sugar until dissolved, then pour into a heatproof bowl. Remove the vanilla pod, cover the surface with cling film and leave to cool, then chill.
3. For the biscuits, beat the butter, icing sugar, plain flour, cornflour, lemon zest and milk with an electric mixer to a soft, pipeable consistency. Spoon the mixture into the piping bag or a food bag with the corner snipped off. Pipe 12 x 5cm circles on 2 baking sheets lined with non-stick baking paper. Leave space between the circles to let the biscuits spread. Chill for 2 hours.
4. Heat the oven to 190°C/170°C fan/gas 5. Put the elderflower cordial and strawberries in a pan and simmer for 5-10 minutes until the fruit breaks down but still has visible pieces of berry (squash any large pieces with a fork). Leave to cool.
5. When the biscuits have chilled, bake for 15-18 minutes until turning golden at the edges. Cool on a wire rack.
6. Assemble the fool. In a large bowl whip the cream to soft peaks with an electric mixer. Remove the custard from the fridge, whisk briefly, then fold in the whipped cream using a large metal spoon. Swirl in most of the strawberry purée. Divide among small glasses or cups and crumble over half the biscuits. Serve or chill until needed. Top with a little chopped mint, extra strawberries, and a final drizzle of purée. Serve with the remaining biscuits.