Boodles Fool Recipes

BOODLE'S FOOL RECIPE

Boodle's fool recipe image

Boodle's fool has been on the menu for many years at Boodle's Club, St James's Street, London. It's like a refreshing syllabub trifle.

Provided by GoodtoKnow

Categories Dessert

Time 2h30m

Yield Serves: 6-8

Number Of Ingredients 6

Ingredients

Pack of trifle sponges (6-8)
Zest and juice of 2 oranges
Zest and juice of 1 lemon
30g (1oz) caster sugar
300ml (½ pint) double cream
1 orange, for decoration

Steps:

Cut the sponges into 1cm (½in) cubes (8 per sponge) and put into 6-8 glasses.
Mix the zest and juice from the oranges and the lemon (it should be nearly 300ml/½ pint) with the sugar. Stir until sugar dissolves completely.
In another bowl, whip the cream until it is just thickened, then slowly add the sweetened fruit juice, whipping the cream as you go until it is lightly whipped and all the juice is absorbed.
Pour the mixture over the sponge in the glasses and chill for 2 hrs or longer, if you can, so that the juices soak into the sponge and the cream thickens.
To make the decoration: Pare the rind from the orange with a potato peeler, then cut the parings into very fine strips. Put them in a pan of boiling water and boil for 1 min. Drain and cool under running water. Keep them in cold water until ready to use, then dry on kitchen paper before arranging on each fool.

Nutrition Facts : @context https, Calories 390 Kcal, Fat 27 g, SaturatedFat 17 g

BOODLE'S ORANGE FOOL

Boodle's Orange Fool image

Boodle's Club in London's St. James's Street, was founded in 1764 and this luscious fool has been a speciality on the menu for many years. It is a little like a trifle, with a sponge cake base which sops up the creamy, fruit-flavoured mixture on top.

Provided by Norahs Girl

Categories Dessert

Time 4h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

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.

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