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Lime and basil syllabub with fruit compote
Lime and basil syllabub with fruit compote
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Quick and delicious dessert - try this speedy syllabub recipe!
Ingredients:
  • 250g strawberries
  • 1 bunch rhubarb
  • 2 limes
  • 275g (1 1/4 cups) caster sugar
  • 1 1/2 x 5g leaves titanium-strength gelatine (see note)
  • 10 basil leaves, plus extra small leaves, to serve
  • 125ml (1/2 cup) dry white wine
  • 40.00 ml sherry
  • 300ml thickened cream
  • 1 packet shortbread fingers
Instructions:
  • Chill a large stainless-steel bowl in the freezer. Prepare strawberries by hulling them and cutting in half (or quarter if large), then place them in a large saucepan. Trim rhubarb, cut into 2cm lengths, and add to the pan. Zest limes and set aside the zest. Squeeze juice from 1 lime into the pan and add 165g (3/4 cup) sugar. Cook over medium heat, stirring, for 3 minutes until fruits release their juices. Reduce heat to low-medium and continue cooking for 8 minutes until fruits are soft.
  • Soak gelatine in cold water until soft. Squeeze out water, then mix into fruit until dissolved. Transfer to chilled bowl and freeze, stirring occasionally, for 8 minutes to cool.
  • To prepare the syllabub, combine the remaining 110g (1/2 cup) sugar and basil in the bowl of an electric mixer. Rub the basil vigorously into the sugar using your fingertips until the leaves are limp. Discard the basil leaves after shaking off the sugar. Mix in the wine, sherry, and half of the reserved lime zest. Squeeze the juice from the remaining lime, pour in the cream, and whisk with an electric mixer until soft peaks form.
  • Divide fruit compote evenly among glasses and layer with syllabub. Crush 4 shortbread fingers on top, then garnish with remaining zest and fresh basil leaves. Serve with extra shortbread fingers on the side.

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