Basil and lemon syllabub with redcurrant compôte
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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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.
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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.
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To serve, pour the compote over the syllabub and garnish with sprigs of basil.
Ingredients
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
To garnish
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