Boodles Orange Fool

ホイップクリーム作り

Serves 4

This is my version of a classic orange cream dessert. It’s a delicious and rich dish that’s easy to make. It must be made well ahead – I make it in the morning – so there is nothing to do at the last minute except serve it!

4 to 6 trifle sponge fingers broken into cubes
400ml double cream
3 tablespoons caster sugar
Grated rind and juice of 2 oranges
Grated rind and juice of 1 lemon
Grated dark chocolate, to serve

Loosely line the base and halfway up the sides of a medium glass serving bowl with the cubed sponge fingers.

In a large glass jug whisk the cream until it starts to thicken then whisk in the sugar. Gradually whisk in the fruit juices and finally the grated rinds. The mixture should be of a thick but pourable consistency.

Pour the mixture into the serving bowl, taking care not to dislodge the sponge fingers. Cover the dish with cling film and chill in the fridge for several hours.

To serve, spoon portions into bowls or onto small plates and sprinkle with a little grated chocolate.

Cauliflower Cheese

cauliflower

Serves 3 as a main course or 4 as a side dish (or 6 if everyone is on a diet)

This dish is cheesy and creamy and rich and, of course, vegetarian. I like to serve it with roasted new potatoes for a perfect dinner. But it works as an accompaniment to just about anything!

1 large cauliflower
80g butter
55g flour
1ltr whole milk
Salt
Pepper
200g strong cheddar cheese, roughly grated
Roughly grated parmesan
Paprika

Break the cauliflower into florets and cut away any hard stems. Cut larger florets in half so that they are all a similar size – they will cook more evenly that way. Rinse under running water. Bring a large pan of salted water to a boil, add the cauliflower, cover and simmer until just soft, approx. 20 minutes. Don’t overcook the cauliflower or the final dish will be sloppy. Once the cauliflower is cooked, drain it and tip it into an oven-proof dish large enough to hold the florets in a single layer.

Meanwhile, make the cheese sauce. Place the butter, flour and milk in a large thick-based saucepan and bring to a gentle simmer, whisking continuously with a balloon whisk. Allow the sauce to simmer uncovered very gently for 10 minutes, whisking occasionally. Season with salt and pepper and whisk in the cheddar cheese a handful at a time. Once the cheese has melted and the sauce is smooth, pour it evenly over the cauliflower. Sprinkle a generous amount of parmesan over the surface and then dust it liberally with paprika.

At this stage the dish can be cooled and stored in the fridge until needed. To reheat, pop it into the oven for 20 to 30 minutes until it is brown and bubbling.