• For the custard, place the milk and vanilla extract into a medium saucepan and bring to a boil. Whilst coming to temperature, place the egg and yolks into a large bowl along with the white sugar and the corn starch, whisking together until smooth. Pour the hot milk onto the eggs, whisking constantly. 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). Pour back into the bowl and press a sheet of cling film onto the surface of the custard and refrigerate until cold.
• 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. Continue to cook until the juice has reduced to a syrup and the strawberries have just started to break down. Pour into a small bowl and refrigerate until chilled.
• To assemble the fools, divide half of the compote between six glasses and top with the custard. Sprinkle the Jordans Cereal onto the custard and then set the glasses aside for the moment. 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. Spoon the cream mixture into the glasses.
• To finish the fool, spoon the remaining compote on top of the cream and sprinkle a little extra Jordans Cereal.
• If you want to make the decoration of the dessert extra special, add one or two rose petals to each glass. To make these, paint rose petals with a thin layer of egg white and dip into sugar, making sure everything is covered. Set the petals onto a parchment lined baking tray and allow to dry out for at least two hours, but preferably overnight.
  
  

RECIPE TIPS:
Another time, use dried cranberries or event raspberries instead of
cherries. Take care when melting the chocolate and butter, and make
sure that the recipe doesn’t get too hot.