Orange Fool
hp.png Orange Fool Dessert • London
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's a bit like a trifle, with a spongecake base which sops up the creamy, fruit-flavoured mixture on top.
Servings & Worth: 6 / 3 Knuts per serving.
Skill/Roll: +roll Cooking Training: 3rd Year Domestics Club
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
  • Embarrassing Failure: Recipe is destroyed, all ingredients and container are useless. +roll Body to judge any damage to person preparing.
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  • Any Success: 1 recipe portion is created.
  • Success: The recipe is of Average Quality. x1 to Worth.
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Instructions

  1. Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
  2. Mix the orange and lemon rinds and juice with the sugar and stir until the sugar has completely 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. Whip until the cream is light and thickened and all the juice absorbed.
  4. 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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