Best Boodles Orange Fool Recipes

Boodle's Orange Fool image

Provided by Norahs Girl

Categories Dessert

Time 4h

Yield 6 serving(s)

Number Of Ingredients 6

4 -6 single trifle sponge cakes, cut into 1 cm slices
2 oranges, juice and zest of
1 lemon, juice and zest of
25 -50 g sugar
300 ml double cream
orange slices (to decorate) or orange section (to decorate)

Steps:

Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.
In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so.
Whip until the cream is light and thickened and all the juice absorbed.
Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken Serve decorated with segments or slices of fresh orange.

Orange Fools image

Yield Makes 2 servings

Number Of Ingredients 5

1 navel orange
3 tablespoons sugar
3 tablespoons unsalted butter
1 large egg
1/2 cup well-chilled heavy cream

Steps:

With a vegetable peeler remove 2 strips zest from orange (each about 3 by 1/2 inch) and mince.
Squeeze enough juice from orange to measure 1/2 cup and in a small heavy saucepan simmer orange juice until reduced to 1/4 cup.
Remove pan from heat and add sugar and butter to orange juice, whisking until butter is melted. Whisk in egg until combined well and cook mixture over moderately low heat, whisking, until thick enough to hold marks of whisk and first bubble appears on surface, 3 to 5 minutes.
Remove pan from heat and add zest to orange curd, whisking. Pour orange curd into a bowl set in a larger bowl of ice and cold water and stir until cold.
In another bowl beat cream until it just holds stiff peaks and fold into orange curd gently but thoroughly.
Spoon orange fool into 2 chilled goblets.