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.
- 4 trifle sponges cut into 1/2 inch thick slices
- grated rind and juice of 2 oranges
- grated rind and juice of 1 lemon
- 1 oz sugar
- 10 floz fresh double cream
- orange slices or segments to decorate
- 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.
Calories: 452 kcal
Carbohydrates: 62 g
Protein: 9 g
Saturated Fat: 11 g
Cholesterol: 68 mg
Sodium: 21 mg
Potassium: 138 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 729 IU
Vitamin C: 10 mg
Calcium: 48 mg
Iron: 3 mg