Lime And Basil Syllabub With Fruit Compote

By Sophia Young

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Dessert is ready in record time with this speedy syllabub.

All you have to do is throw all your ingredients of Lime And Basil Syllabub With Fruit Compote

  1. 250g strawberries
  2. 1 bunch rhubarb
  3. 2 limes
  4. 275g (1 1/4 cups) caster sugar
  5. 1 1/2 x 5g leaves titanium-strength gelatine (see note)
  6. 10 basil leaves, plus extra small leaves, to serve
  7. 125ml (1/2 cup) dry white wine
  8. 2 tablespoons sherry
  9. 300ml thickened cream
  10. 1 packet shortbread fingers

The instruction how to make Lime And Basil Syllabub With Fruit Compote

  1. Place a large stainless-steel bowl in the freezer. Hull strawberries, then cut in half (or quarter if large) and place in a large saucepan. Trim rhubarb, then cut into 2cm lengths and add to pan. Zest limes and reserve zest. Squeeze juice from 1 lime into pan and add 165g (3/4 cup) sugar. Cook, stirring, over medium heat for 3 minutes or until fruit release their juices. Reduce heat to lowu2013medium and cook for a further 8 minutes or until fruit is soft.
  2. Meanwhile, soak gelatine in a bowl of cold water until softened. Squeeze out excess water, then stir into fruit mixture until dissolved. Transfer to chilled bowl, then return to freezer, stirring occasionally, for 8 minutes or until cooled.
  3. Meanwhile, to make syllabub, place remaining 110g (1/2 cup) sugar and basil in the bowl of an electric mixer. Using fingertips, rub basil vigorously into sugar until leaves are limp. Shake sugar from leaves, then discard basil. Stir in wine, sherry and half the reserved lime zest. Squeeze juice over from remaining lime, add cream, then, using an electric mixer, whisk to soft peaks.
  4. Spoon fruit compote among glasses and top with syllabub. Crumble over 4 shortbread fingers, then scatter with remaining zest and extra basil leaves. Serve with remaining shortbread fingers.

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