Serves 6

Store any pistachio brittle you have left in an airtight container lined with greaseproof paper for up to one week.

450g fresh strawberries, hulled

1 tbsp balsamic vinegar

300ml double cream

4 tbsp icing sugar, sifted

200ml Greek or natural yoghurt

1-2 tbsp rosewater, or to taste

For the pistachio brittle

50g butter, plus extra for greasing

100g light soft brown sugar

100g shelled pistachios

1 Reserve 6 strawberries for decoration. Chop the rest into 1-2cm chunks and mix with the vinegar. Set aside for 20 minutes. Spoon 1-2 tablespoons of the macerated strawberries into six small glasses.

2 Whisk the cream to soft peaks, adding the icing sugar halfway. Fold in the yoghurt; continue to whisk briefly. Stir in the rosewater, adding 1-2 tablespoons to taste. Fold in the remaining macerated strawberries, then pipe or spoon the mixture into the glasses. Chill until ready to serve.

3 For the brittle, lightly grease a baking tray with some extra butter; set aside. Heat a small heavy-based pan; add the butter, sugar and 4 tablespoons of cold water. Heat over a low heat until the sugar has dissolved. Increase heat and bring to a rolling bubble.

4 Cook for 5-7 minutes until the mixture starts to turn a deep golden brown. Tip in the pistachios and mix for a few seconds to coat the nuts in the caramel. Carefully and quickly pour the mixture on to the baking sheet. Leave to cool and harden.

5 When you are ready to serve, garnish the rosewater creams with the reserved whole strawberries. Break the pistachio brittle into bite-size pieces and scatter on top.

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