Cover plate with 1 fl oz Lemon Syrup.
Meanwhile, dip custard cup in HOT water. Run knife around sides to loosen.
Bang out onto counter. With spatula, place custard on plate.
Make 3 squiggles of raspberry puree around in syrup – not too big!
Scatter berries around and over custard.
Sprinkle sparingly with lemon balm & rose petal julienne.