Thursday, November 15, 2007

#12 Orange Fool


Not sure if I made it properly to be honest; tasty though it was. It's like no fool I've ever heard of. A fool is normally pureed fruit stirred into whipped cream. Not this one, this one’s more like a custard.

Mix three large eggs with half a pint of double cream, two ounces of sugar and the juice of three oranges in a basin along with some ground cinnamon and nutmeg until very thick. Place the basin over a pan of simmering water and whisk until it has thickened. After stirring it for about 15 minutes, I realised it as never going to become even a little bit thick! Oh dear. I soldiered on - the Grigson Padawan always ensures that the show still goes on. Poured it into wine glasses for that 70s kitschness. Top with candied peel and a sprinkle of orange flower water. The delicately perfume flower water made the whole dish very exotic, and although the fool wasn't (in my humble opinion) a fool, or thick. It was pretty special. Very rich and creamy, but the acidic orange juice that cut through the richness allowed you to keep on eating!!

Simon says:
For dessert an orange fool was served up. It did not last long for no sooner was it tasted than it was finished. Sweet and rich, smooth and thick, the glasses were licked clean. 8/10

Then we got pissed in Levy with a dinner lady and her god-awful son. Woo hoo!

I say:
#12 Orange Fool: 7/10. I cocked it up, but not even I can totally spoil a Grigson pud!

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