1. To make the flummery, heat the milk in a heavy-based saucepan with the grated lemon rind and shredded mint, stirring over a gently heat for 3 minutes, then bringing up to the simmer.
2. Strain through a fine sieve, pushing down to extract as much flavour as possible from the mint.
3. Return the milk to the pan and bring to the simmer. Stirring continually, add in the semolina.
4. Cook over gentle heat until the milk and semolina begin to thicken.
5. Remove from the heat, then add in the soaked gelatine, stirring continuously.
6. In a mixing bowl, whisk the egg yolks together with the sugar until creamy and then stir into the semolina.
7. Stand the hot pan into iced water to chill, then finally fold in the stiffly whipped cream.
8. Divide the flummery among 4-6 oiled dariole moulds, and levelling the tops with a palette knife.
9. Place into the refrigerator to set for 4-6 hours.
10. Meanwhile, prepare the strawberry syrup. Heat the sugar and water in a saucepan, stirring, until the sugar has dissolved.
11. Bring to the simmer and boil for 2-3 minutes.
12. Remove from the heat and add in the mint, orange liqueur and sliced strawberries. Set aside to infuse until cooled.
13. When ready, turn out each semolina mould onto a serving dish, top with the strawberry syrup and serve with a sprig of mint.