Pour the curds in a strainer lined with a thin cloth and let the liquid drain. Mix cucumber with 1/4 tsp salt and drain the excess liquid after half an hour. Make a custard with milk and cornflour and beat in the thick curds immediately and stir till smooth. (This mixture will not curdle as the milk is stabilised by corn flour). Season with salt, pepper and sugar. Mix two-thirds of this with rest of the ingredients and pour in a serving dish. Spread the remaining curd mixture on top, place in the refrigerator. Decorate before serving.