Lemon curd parfait with winter berry jelly and candied roses recipe

Serves 4 Prep time: 1 hr (not including overnight freezing, cooling and setting times) For the lemon curd parfait: 100ml double cream 4 egg yolks 65g caster sugar 100ml buttermilk 180g lemon curd Put the eggs and sugar in a stainless steel bowl and put on top of simmering water and whisk to make a sabayon, until it is thick and holds a figure of 8. Then tip in to a electric mixer and beat till cold and creamy white. Then semi whip up cream and then fold all the ingredient's to together and then freeze into small rings till frozen solid. For the winter berry jelly: 18g of gelatine sheets 300ml of winter berry juice (sloes or frozen made purée is good) 110ml of stock syrup (see below) 40ml Campari Candied roses from a good cake decorating shop (or online at MSK food) Basic stock syrup: 150g caster sugar 300ml water 2 strips lemon zest To serve: Turn out the parfait onto a plate, then scoop a spoon of jelly on the side and scatter the candied roses on top, grate a little fresh lemon to garnish and a little spearmint.