Lemon curd parfait with winter berry jelly and candied roses recipe

A sophisticated and elegant winter dessert

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 pur�e 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.

• Dessert recipes
• Fruit recipes
• Food & drink

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