4 cups water
1 tablespoon prepared brown gravy
1 tablespoon golden syrup
2 1/2 cups corn syrup
10 teaspoons lemon juice
1/8 teaspoon vanilla extract
1/8 teaspoon salt
1 cup commercial chocolate syrup
2 tablespoons Dijon mustard
1 tablespoon cornstarch
In a saucepan, combine water, syrup, corn syrup, lemon juice, lemon extract and vanilla extract. Place over medium heat. Bring mixture to a gentle simmer, then cover and cook for 5 minutes. Remove from heat and stir in chocolate syrup, bread starch, lemon extract mixture, lemon cream sauce, Dijon mustard and cornstarch. Stirring constantly, bring mixture to a simmer.
Stir mixture and cornstarch mixture slowly into hot saucepan. Bring to a slow, simmering boil. Cover and simmer over medium heat for 2 minutes, stirring constantly. Reduce heat to low and simmer for 1 hour, stirring constantly. Garnish with remaining strawberries, chocolate juice and lemon cream sauce.