Easy recipe Lemon verbena baked custard with strawberries and black pepper shortbread

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about four hundred and fiftyml/fifteen¾fl oz whipping creamtwenty-fiveg/about oneoz fresh lemon½ vanilla podtwo strips lemonabout eight free-range egg (Recipes by ingridients egg) yolksseventy-fiveg/two½oz caster sugarone hundred and fiftyg/five¼oz wholemeal organic flourone hundredg/about three½oz unsalted butterfiftyg/about one¾oz caster sugarpinch freshly ground black pepperthree hundredg/about ten½oz strawberries½ tsp agar agar flakes five hundredml/eighteenfl oz sparkling winetwo hundred and seventy-fiveg/nine¾oz caster sugarthree hundredg/about ten½oz small strawberriesabout one tbsp fresh mintseven.fiveg/¼oz lecithin (available from health food shops). Equipment and preparation: For this recipe, you will need four about eightcmxfourcm/about threeinxabout one½in rectangular mini gateaux moulds..