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Basil and Lemon Syllabub with Redcurrant Compote

A refreshing vegetarian dessert featuring zesty lemon and basil cream topped with a warm, sweet redcurrant and orange compote.

EasyVegetarianDessertFruitSummer

Estimated Nutrition

Per Serving Total
Calories 1610.2 kcals 1610.2 kcals
Carbohydrates 134.5 grams 134.5 grams
Fat 120.8 grams 120.8 grams
Protein 7.4 grams 7.4 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
50
g
Icing Sugar
50
g
Caster Sugar
Dairy
250
ml
Double Cream
whipped
Fruits
1
piece
Lemon
juice and zest only
100
g
Redcurrants
1
piece
Orange
juice and zest only
NutsSeeds
1
handful
Basil
freshly and roughly chopped
2
sprigs
Basil
for garnish

Steps

  • Fold whipped cream, lemon juice, zest, icing sugar, and chopped basil together.
  • Spoon the mixture into two glass serving bowls and chill.
  • Combine redcurrants, caster sugar, orange juice, and zest in a small saucepan.
  • Simmer the mixture for 5 to 10 minutes until sugar dissolves.
  • Allow the fruit compote to cool slightly.
  • Pour the compote over the syllabub and garnish with fresh basil sprigs.