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
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.
STRAWBERRY-ORANGE FOOL
Provided by Aida Mollenkamp
Categories dessert
Time 1h53m
Yield 2 to 4 servings
Number Of Ingredients 4
Steps:
- Blend 2 cups of the strawberries, and 1/2 cup of the sugar in a blender or food processor until smooth. Transfer to medium saucepan and cook over medium heat until bubbling and just thickened. Set aside to cool, then refrigerate and chill for about 1 hour. Stir in remaining 1 cup strawberries.
- In a medium clean, cold bowl, beat cream with the remaining 2 tablespoons of the sugar and liqueur until stiff peaks form. Fold the whipped cream into strawberry mixture. Chill fool until beginning to set, about 30 minutes.
STRAWBERRY AND ORANGE FOOL
This is a fantastic dessert that I got from O-chef. We tried it and loved it. It is sort of like a strawberry pudding. Strawberry fool is best when the fruit is mashed rather than puréed, resulting in a more appealing texture. This can be made 4 hours ahead.
Provided by Leslie
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.
- Beat cream in large bowl to form stiff peaks.
- Gently fold in yogurt, sugar, orange juice and peel.
- Fold in Cointreau, if desired.
- Gently fold in strawberries.
- Divide among 4 wineglasses or coupes.
- Cover and chill.
- This can be made 4 hours ahead.
- Garnish fools with additional halved strawberries and serve.
Nutrition Facts : Calories 261.9, Fat 17.5, SaturatedFat 10.7, Cholesterol 63.8, Sodium 27.4, Carbohydrate 26.2, Fiber 1.9, Sugar 21.9, Protein 2.3
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.
GREAT BRITISH FOOL
Provided by Angel Adoree
Yield Serves 6
Number Of Ingredients 7
Steps:
- 1 To make the compote, preheat the oven to 350°F.
- 2 Place the fruit in a large saucepan and sprinkle with the sugar. Add enough water to just cover and bring the mixture to a boil, letting, allowing the sugar to dissolve. Let the mixture simmer for 10-15 minutes, until the fruit has completely softened.
- 3 Add the syrup, if using (elderflower works very well with gooseberries, and ginger is great with rhubarb). Check the compote for sweetness and add more sugar if you desire. Allow the compote to cool, then chill in the refrigerator for 30 minutes.
- 4 Whisk the cream and confectioners' sugar together until soft peaks form (it should not be too thick), then fold in the compote. Divide the fool among 6 decorative glasses and serve.
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- Beat the eggs until light. Add the orange juice, and combine well. Blend in the sugar, cinnamon, and nutmeg.
- Scald the cream (bring just below the boiling point) over medium to medium-low heat, stirring to prevent burning.
- Very slowly, add 1/2 cup of the hot cream to the egg mixture, whisking steadily. When well blended, stir it into the hot cream. Cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil, or the eggs will curdle. Remove from the heat, add the butter (if desired), and pour into a bowl. Set aside to cool, stirring occasionally.
- Chop about 1/2 of the orange segments, and drain in a colander. Fold into the cooled custard, and pour into a serving dish. Cover with plastic wrap, and set aside in the refrigerator to chill for at least 2 hours before serving.
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