Basil and lemon syllabub with redcurrant compôte
Prep time less than 30 mins
Cook time less than 30 mins
From Ready Steady Cook
For the syllabub, fold together the whipped cream, lemon juice and zest, icing sugar and basil leaves and spoon into two glass serving bowls. Chill until required.
For the compote, place the redcurrants, sugar and orange zest and juice into a small saucepan and simmer for 5-10 minutes, or until the sugar has dissolved. Leave to cool slightly.
To serve, pour the compote over the syllabub and garnish with sprigs of basil.
For the basil and lemon syllabub
- 250ml/9fl oz double cream, whipped
- 1 lemon, juice and zest
- 50g/2oz icing sugar
- handful fresh basil, roughly chopped
For the redcurrant compote
- 100g/3½oz redcurrants
- 50g/2oz caster sugar
- 1 orange, juice and zest
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