Cream with Pistachios and Strawberries

For the Base

• • --- ½ cup milk
• • --- 2 tablespoons brandy
• • --- 1 tablespoon rosewater
• • --- 17-18 ladyfingers
• • --- 1/3 cup pistachios

For the Cream

• • --- 5 cups milk
• • --- 5 heaped tablespoons cornstarch
• • --- 5 heaped tablespoons sugar
• • --- 1 teaspoon vanilla extract
• • --- 4 tablespoons (40ml) rosewater
• • --- 3 tablespoons pistachio paste

For the Topping:

• • --- 2 packets strawberry jelly
• • --- 3 cups water
• • --- ½ kg finely chopped strawberries

For the Base:

1. 1. In a bowl, mix the milk, brandy, and rosewater. Dip the ladyfingers in and place them at the base of a 26cm square dish or a 24x30cm rectangular dish.
2. 2. First, prepare the jelly: Bring the water to a boil and add the strawberry jelly.
3. 3. Stir until the jelly granules dissolve.

For the Cream:

1. 1. Place 4 cups of milk in a small saucepan and bring to a boil. In a bowl, combine the remaining 1 cup of milk, cornstarch, sugar, and vanilla, and mix well. Add this mixture to the hot milk and stir until the cream thickens.
2. 2. Continue stirring for another 1-2 minutes. Add the rosewater, stir, and then add the pistachio paste. Stir until the cream thickens, continuing for 2-3 minutes. Pour the cream over the ladyfingers.
3. 3. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Let it cool completely, about 2 hours. Remove the plastic wrap and scatter the chopped strawberries over the entire surface of the cream.
4. 4. Slowly pour the strawberry jelly over the top and place the cream in the refrigerator to set. Alternatively, first place the cream in the refrigerator to set, always covered with plastic wrap.
5. 5. Once set, remove the plastic wrap and add the finely chopped strawberries and strawberry jelly. Refrigerate to chill and allow the jelly to set.