Friday, 4 May 2012

I am an Orange Fool.

So here we go...the easypeasy-est, most versatile, most melt-in-the-mouth, not to mention speediest pud there ever was. And the last orange recipe for a good while, I promise...thanks for going along with it.

It's basically a take on Eton Mess, an easypeasy pud itself, but without the fruit, and therefore without the chopping and therefore even more wondrously, serenely 'whip-up-able'. 

Serve it by itself, serve it drizzled with extra curd, spread it on top of a cake, on top of your cereal even. No?

And really you can make it with whatever you fancy. A lemon curd one would be delightful, but how about using salted caramel sauce instead, or some raspberry jam. As you can see, this isn't really a recipe but a turbo charged vehicle to almost instant gratification. Enjoy. With Love and Cake.

Orange Fool.

A few notes:
  • To be honest, I don't know what the exACt definition of a 'fool' is...I just know that it's something fruity and creamy and that it's pretty easy to spoon gallon-fulls down one's throat. This therefore, fits the fool criteria.
  • Like I've said above, feel free to experiment according to taste and available produce, you really can't go wrong if you use flavours that you like.
  • This amount makes a healthy serving for 3 people, though if you want to keep the recipe the same and serve 4, you'd simply need to serve a nice shortbread biscuit, homemade or shop bought...whatever, next to it and it'd be fine.
Serves 3-4
You will need

1 300ml tub double cream
4 tbsp fruity curd plus extra for drizzling
1 meringue nest

  • It's easy...just whip the cream to voluminousness careful to sop at this point as anymore whipping will lead to a stiff fool, not quite as desirable.
  • Carefully fold the curd into the cream and crumble in the meringue, stirring a teeny bit more to combine everything but still leaving a nice marble effect.
  • Transfer to your serving receptacles and add a final drizzle of the curd.
  • Trrrrrry to make it last more than 5 seconds.  

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