Step 1

Combine the strawberry, icing sugar and rosewater in a bowl. Set aside for 1 hour to macerate. Strain liquid into a saucepan, reserving strawberry. Simmer over medium heat for 2-3 minutes or until thickened slightly. Cool. Pour over strawberry.

Step 2

Meanwhile, place the milk and vanilla bean and seeds in a small saucepan over low heat. Bring just to the boil. Remove from heat. Set aside for 20 minutes to develop the flavours. Discard the vanilla bean.

Step 3

Whisk the yolks, sugar and cornflour in a bowl until pale and creamy. Stir in the milk mixture. Return to the pan. Cook over medium-low heat, stirring constantly, until mixture almost comes to the boil and coats the back of a spoon. Remove from heat. Stir in the chocolate until melted. Set aside to cool.

Step 4

Reserve 2 tbs biscuit. Divide remaining biscuit between 8 serving glasses. Top with half the strawberry mixture. Top with the custard, cream and remaining strawberry mixture. Sprinkle with the reserved biscuit. Sprinkle with chocolate and petals, if using.