BOODLE'S ORANGE FOOL
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
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.
BOODLE'S FOOL RECIPE
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
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
ORANGE-FOOL NAPOLEONS
No part of the orange goes to waste in this Moroccan-inspired dessert. We make a fragrant syrup with the zest and juice and swirl it through tangy Greek yogurt - that's the fool (our healthier version of the English dessert, made from strained cooked fruit folded into whipped cream). Then we dollop the filling between juicy orange rounds and garnish with crunchy pistachios.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut off about 1 inch from both ends of all 4 oranges; reserve the ends. Stand 1 orange cut-side down on a cutting board. Working from top to bottom, cut away the peel and pith. Cut the orange into 3 rounds, each about 3/4-inch-thick, transferring the rounds to a medium bowl as you work. Repeat with the remaining oranges. Refrigerate the slices until needed.
- Squeeze the juice from the reserved orange ends into a small saucepan. Add the orange zest, honey and any remaining juice from your cutting board, and bring to a boil over medium-high heat. Boil, swirling the pot occasionally, until syrupy, about 6 minutes. Toward the end, the surface will be covered with big brownish bubbles. You should have about 1/4 cup of syrup. Let cool to room temperature, about 25 minutes.
- Meanwhile, heat a small skillet over medium heat, add the pistachios and cook, tossing frequently until fragrant and toasted, about 4 minutes. Let cool, then chop.
- Whisk together the yogurt, half the syrup and the orange-blossom water in a medium bowl.
- In each of 4 shallow bowls, layer 3 orange slices with 1 tablespoon of the yogurt mixture, beginning with an orange slice and ending with yogurt. Drizzle the remaining orange syrup over the tops, sprinkle with pistachios and serve.
Nutrition Facts : Calories 170 calorie, Fat 3.5 grams, Sodium 20 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 8 grams, Sugar 24 grams
BLOOD ORANGE FOOL
Steps:
- In a small saucepan combine blood orange juice and peel, sugar and water. Bring to a boil and reduce to approximately 1 cup. Allow to cool, cover and refrigerate syrup overnight. Strain out peel and pulp of orange. Whip cream to stiff peaks with 1/4 cup syrup. Spoon into blood orange halves. Sprinkle tops with almonds.
BOODLES ORANGE FOOL
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. Plan this recipe in advance, so that the sponge cakes in the base have time to soak up all the citrus flavour.
Provided by Cook It Simply
Categories English Desserts
Number Of Ingredients 6
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 rinds and juice with the sugar and stir until the sugar has completely 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.
Nutrition Facts : Calories 452 kcal, Carbohydrate 62 g, Protein 9 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 68 mg, Sodium 21 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
ORANGE FOOLS
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.
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