Yeah pull it out of the fridge, let it sit on the counter for 10 minutes and then decant while it's still cold.
I'm of the opinion that 24 hours in the fridge is not long enough to pull all the yeast out of suspension. With that short a time, my advice is to pitch the whole starter. I'm sure someone else has a different opinion BUT, you are going to be slightly under-pitching anyway according to both Mr. Malty and the Wyeast website. Because of this I would think you would want as much yeast possible out of your starter and unless you let it sit for a couple days in the fridge, you're going to leave some behind when you decant.