Boodle's Orange Fool
Source of Recipe
Boodle's Club, in London's St. James's Street, was founded in 1764 and this luscious fool has been a specialty 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.
List of Ingredients
4-6 single trifle sponge cakes, cut into 1/2 inch slices (may substitute sponge cake)
2 oranges, zest and juice
1 lemon, zest and juice
1-2 ounce sugar
10 fluid ounces double cream
orange, slices or segments,to decorate
1. Use the sponge cake slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
2. Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.
3. 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.
4. Whip until the cream is light and thickened and all the juice absorbed; pour the mixture over the sponge cake and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge cake and the cream thicken.
5. Serve decorated with segments or slices of fresh orange.