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.

Easy Vegetarian Dessert Fruit Summer

Estimated Nutrition

Calories

1610.2

kcal / serving

1610.2 kcal total

Carbs

134.5g

per serving

134.5 g total

Fat

120.8g

per serving

120.8 g total

Protein

7.4g

per serving

7.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

Caster Sugar

Dairy

250

Double Cream

whipped

Fruits

piece

Lemon

juice and zest only

100

Redcurrant

piece

Orange

juice and zest only

NutsSeeds

handful

Basil

freshly and roughly chopped

sprigs

Basil

for garnish

Method

Pour the compote over the syllabub and garnish with fresh basil sprigs.

Spoon the mixture into two glass serving bowls and chill.

Combine redcurrants, caster sugar, orange juice, and zest in a small saucepan.

Fold whipped cream, lemon juice, zest, icing sugar, and chopped basil together.

Simmer the mixture for 5 to 10 minutes until sugar dissolves.

Allow the fruit compote to cool slightly.