Chantilly Lili

Preparation

1. Step 1

   Make the pudding: Whisk the cornstarch and ¼ cup milk in a small bowl until smooth. Whisk the sugar, yolks and remaining 1¾ cups milk in a medium saucepan. Whisk the cornstarch mixture again, then whisk into the saucepan.

2. Step 2

   Set over medium heat and whisk continuously until thickened and beginning to bubble, 5 to 7 minutes. Let boil gently, still whisking, for 2 minutes. Scrape into a bowl and whisk in the butter, vanilla and salt until the butter melts.

3. Step 3

   Press plastic wrap directly against the surface and refrigerate until cold and set, at least 2 hours and up to 2 days.

4. Step 4

   Half an hour before serving, prepare the fruit: Gently stir the strawberries with the sugar. Zest half the lemon on top and squeeze in 1 teaspoon juice. Stir again, then taste and add more sugar to taste. Macerate by letting the berries stand to soften and sweeten at room temperature for 30 minutes.

5. Step 5

   Make the cream: Whisk the cream by hand or with an electric mixer in a bowl until soft peaks form. Add the sugar and vanilla and whisk until medium peaks form.

6. Step 6

   To assemble: Cut the banana into thin slices. Whisk the chilled pudding vigorously until smooth and airy and dollop a spoonful in each of 6 small serving glasses. Spread to cover the bottom if needed. Divide the banana among the cups, then cover with another spoonful of pudding and spread two-thirds of the berries on top, leaving behind any juices. Cover with the remaining pudding. Dollop the cream on top and top with the remaining berries (without juices). Garnish with cookie crumbs, mint and passion fruit seeds, if using. Serve immediately.