Archive of BBC Food Recipes

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


  1. 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.

  2. 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.

  3. 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

To garnish

  • 2 sprigs fresh basil

Shopping List

Basil and lemon syllabub with redcurrant compôte

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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