Mix the cornflour to a smooth paste with 100ml of the cold milk. Bring the remaining milk and the sugar to the boil in a heavy-based pan, stirring. Lower the heat and gradually add the paste to the hot milk, stirring constantly.

Simmer for 6 mins or until the mixture thickens enough to coat the back of the spoon rather than drip straight off. Add the rosewater, stirring, cook for a further minute, then cool for 10 mins.

Stir again and spoon into small glasses or individual dishes. Cool and refrigerate until set. Scatter a layer of ground pistachios on top then add a small, perfect strawberry.