- 250ml/9fl oz double cream, whipped
- 1 lemon, juice and zest
- 50g/2oz icing sugar
- handful fresh basil, roughly chopped
- 100g/3½oz redcurrants
- 50g/2oz caster sugar
- 1 orange, juice and zest
- 2 sprigs fresh basil
- 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.
- 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.
- To serve, pour the compote over the syllabub and garnish with sprigs of basil.