Delicious festive easy dessert

I used to make Boodle’s  fool many year’s ago when I regularly hosted afternoon tea on Sunday afternoons. It was always ‘demolished’ by family members!

When I found an old hand written recipe book circa 1989, there was the recipe complete with turned down page! So I decided to make it but give it an Italian, modern twist.

The original fool was made I believe for Winston Churchill who frequently dined at the exclusive Boodles Club in London.

I hope you enjoy my version but if you want to make the original version, use plain sponge cake instead of Panettone and swap Amaretto for Grande Marnier. I will work on a dairy free version which will possibly be made with coconut cream.

Janet’s Orange, Lemon and Amaretto fool

ingredients

50g or a few pieces of traditional panettone broken up, enough

for 6 small glass dessert dishes.

2-3 tablespoons of Amaretto or almond liqueur

Rind and juice of 2 oranges and 2 small lemons

85grams of caster sugar

10fl ounces of double cream

Method

Place the Panettone in a bowl and add Ameretto gently to just moisten the cake a little.

Distribute the Panettone between 6 small dessert dishes.

Grate the lemon rind and orange rind. Juice the fruit into a jug.

Add rind to the juice leaving a few pieces of the rind to decorate the tops of the desserts.

Add caster sugar to the juice and dissolve it.

Whip the double cream until it is stiff, then gently add the rind  and juice liquid until it is mixed well.

Spoon the creamy mixture into the dishes and decorate with pieces of rind.

Refridgerate for 3-4 hours or overnight. Enjoy!

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