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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.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
BOODLES ORANGE FOOL
Submitted by 11 June 2009
Ingredients
4-6 trifle sponges cut into 1 cm (1/2 inch) thick slices,Grated rind and juice of 2 oranges,Grated rind and juice of 1 lemon,25-50 g (1-2 oz) sugar,300 ml (10 fl oz) fresh double cream,Orange slices or segments to decorate though I use grated or curled chocolate for the colour contrast,
Method
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.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
