Raspberry fool sundaes with elderflower thins

Method

1. In a bowl, mix the biscuit ingredients to a soft dough. Shape into a cylinder about 25cm x 4cm in diameter. Wrap in baking paper and chill for 2 hours.
2. Preheat the oven to 190°C/fan170°C/ gas 5. Unwrap the dough and cut into about 50 thin slices. Lift onto large baking paper-covered trays and bake for 10-12 minutes, until golden. Cool.
3. Put the raspberries, cordial and 80g caster sugar in a pan over a medium heat for a few minutes, until the berries have softened. Reserve a third of the berries; place the rest in a blender and blitz to a purée. Cool.
4. Mix the egg yolks, cornflour and remaining sugar in a bowl. Bring the milk to a simmer in a pan, then whisk into the egg mixture. Return to the pan and cook, stirring, for a few minutes until thickened. Cover the surface with cling film and set aside to cool.
5. Whisk the cream to soft peaks and fold through the custard. Briefly ripple through the raspberry purée, spoon into 10 x 300ml sundae glasses and top with sorbet and the reserved raspberries. Serve with the biscuits.