Distribute between 4 glasses and press into the base.
For the custard
In a double boiler, heat the milk, reserving a few spoonfuls of milk for dissolving the gelatine.
When it is hot but not boiling, add the vanilla and sugar and stir until dissolved. Remove from the heat.
Beat the egg yolks in a bowl.
tbsp at a time, add the hot milk to the eggs, all the while whisking.
When it has all been added, pour back into the top of the double boiler and heat gently on the stove, continuing to whisk until it thickens. This takes a long time so be patient.
Add the gelatine to the reserved milk and heat gently to dissolve it.
When the custard is ready, add the gelatine mixture which will finish the thickening when it is refrigerated.
Cool down almost completely before pouring onto the biscuit base.
Place in the refrigerator to set.
To assemble
Cut up the strawberries and arrange on top of the set custard.
Whip the cream and pile on top.
Decorate with one perfect strawberry on top of each one.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/ibs-health-issues/