Ingredients

Method

Place the milk and half the sugar in a small saucepan and bring to the boil, stirring until the sugar has dissolved. Place the egg yolks and the remaining sugar in a bowl and whisk until the mixture is light and leaves a trail when the whisk is lifted. Pour the milk into the egg mixture and stir well.

Return the mixture to the pan, heating gently without boiling, stirring all the time until it thickens to form a custard and lightly coats the back of a spoon. Remove from the heat.

Sprinkle the gelatine over the water in a small bowl. Place in a pan of simmering water until the gelatine has dissolved. Stir into the hot custard. Allow the mixture to cool completely, stirring occasionally.

Whip the cream until stiff. Fold into the custard with the Pernod. Pour the mixture into the mould, cover and refrigerate until set. Just before serving , dip the mould into very hot water and turn out onto a serving plate.Arrange the sliced strawberries around the edge, and decorate with sprigs of mint. Mix together the remaining fruit and serve separately.