It's simple but elegant.
8 oz. strawberries, hulled and quartered or sliced¼ cup crushed pistachios, toastedIn a medium saucepan over medium-low heat, combine the milk, sugar, and cardamom pods and bring to a slow simmer. When bubbles start to form, turn down the heat to low and simmer for 10 minutes to steep the cardamom pods.In a medium bowl, whisk the cornstarch into the cream until fully incorporated. Slowly whisk the cornstarch mixture into the hot milk, until it’s thickened.
Refrigerate, uncovered, for 4 to 6 hours to firm and chill.In a medium saucepan, combine the strawberries, rose water, sugar, and ground cardamom and bring to a boil over high heat. Then turn down to low, cover the pan, and simmer for about 10 minutes to release the fruit’s juices. Uncover the pan and simmer until the liquid thickens and the strawberries soften, intensify in color, and start to shrink, another 10 to 15 minutes. Add the lemon juice. Adjust the sugar to taste. Let cool.
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