200ml Stock syrup (equal amounts of sugar and water)
For the lemon curd: Bring the lemon juice to the boil in a saucepan. Cream together the egg yolks, eggs and sugar, then add the some of the hot lemon juice, whisk together until smooth and add the remaining lemon juice. Bring back to the boil, whisking all the time until smooth ensuring the eggs are well cooked - don’t worry if the mixture splits. Remove from the heat and place into a blender, add the butter progressively and blend until smooth. Leave to cool and then pour into a pipping bag and reserve for later use.
For the mixed berry sorbet: Place the berries in a saucepan with the stock syrup and lemon juice, bring to the boil and reduce to a gentle simmer. Leave to cook for 20 minutes, then remove from the heat and leave to cool. Place into a blender and blend until you have a smooth coulis. Pass through a fine sieve, place into an ice cream machine and turn until frozen. Remove, place into container with a lid and store in the freezer until required.
Place the pistachio nuts onto a small roasting tray and into a pre-heated oven at 180°c until lightly toasted. Remove from the oven and allow to cool. Once cool roughly chop.
Remove the stems from the strawberries, cut into four and place into a mixing bowl. Cut the blackberries in half and add to the strawberries. Mix with the remaining fruit and dust with icing sugar, leave to stand for 5 minutes.
To serve, scatter the fruits onto the plate and pipe 5 different size mounds of lemon curd in and around the fruit. Now sprinkle around some chopped pistachio nuts. Drizzle over some lavender scented honey and add a quenelle of mixed berry sorbet. Garnish with some edible flowers (optional), enjoy!