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.

Lime Mousse

limes lr Serves 4

This mousse is delicious served with kiwi fruit marinated in lime syrup.

½ a leaf of gelatine or ½ tsp powdered gelatine
Grated zest of 2 limes
Juice of 4 to 5 limes
4 egg yolks
100g caster sugar
175ml double cream
2 egg whites
50g caster sugar

If using gelatine leaf, soften it in cold water for 5 minutes. Drain it, discarding the liquid but retaining the softened gelatine. Heat the lime juice in a microwave and add to it the softened gelatine. Stir to dissolve. If using powdered gelatine, dissolve it in the hot lime juice.

In a bowl over simmering water, whisk together the egg yolks and 100g of caster sugar until the mixture is thick and pale and trails off the whisk in ribbons. This will take approximately 4 minutes. Sieve the lime juice/gelatine mixture into the egg/sugar mixture and stir in the lime zest. Place the bowl over a bowl of iced water and continue to whisk until the mixture is cold and starting to set.

Whip the cream until it forms soft peaks.

Whisk the egg whites to soft peaks and then whisk in the 50g sugar until glossy and firm.

Fold the whipped cream into the lime mixture, then fold in the egg whites.

Pour the mixture into a large serving bowl and place in the fridge to set, at least 4 hours. Alternatively, pour the mixture into 4 individual serving dishes and chill until set.

Tiramisu

Marsala low res

Serves 6 hungry people

Most days LW and I don’t bother with desserts but on high days and holidays or when we are entertaining we like to roll the boat out. Tiramisu, or Italian trifle, is a star dessert. It is rich and indulgent without being too heavy, and a real crowd pleaser. As a big bonus it is quite simple to make. There is no cooking involved, just whisking and mixing and layering. Also, you make it 24 hours before you plan to eat it to let the flavours develop so there’s nothing to do at the last minute except to take it out of the fridge and eat it!

Tiramisu is flavoured with Marsala which is a Sicilian fortified wine. The Marsala you find in supermarkets is invariably sweet Marsala which is exactly what you want for this recipe. Once opened it will keep for ages in a dark cupboard and is also delicious in savoury dishes like saltimbocca and for making sauces for chicken and pasta.

1 egg yolk
1 ½ tsp caster sugar
1 good splash vanilla extract
250g marscapone
50ml single cream
100ml cold strong black coffee
1 ½ tablespoons Marsala
12 sponge fingers
75ml sherry
12 Amaretti biscuits
250ml double cream, lightly whipped
Cocoa powder for dusting

In a medium-to-large bowl whisk by hand the egg yolk, sugar and vanilla essence until light and creamy. Add the marscapone and single cream and continue to whip by hand until well mixed and smooth.

Mix together the coffee and Marsala. Briefly dip and roll the sponge fingers in the coffee and Marsala mixture and put in a single layer in the base of a large bowl. Cover with the marscapone mixture and lightly level the surface with the back of a tablespoon. Sprinkle with a generous helping of cocoa powder.

Dip the Amaretti biscuits in the sherry and use them to evenly cover the marscapone layer. Cover with the lightly whipped double cream and level the surface with the back of a tablespoon. Sprinkle with a generous helping of cocoa powder.

Cover with cling film and refrigerate for 24 hours. Serve straight from the fridge.