Ingredients

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

• 2 sprigs fresh basil

Description

Recipe Uses 250ml/9fl Oz Double Cream, Whipped, 1 Lemon, Juice And Zest, 50g/2oz Icing Sugar, Handful Fresh Basil, Roughly Chopped, 100g/3½oz...

View Full Recipe