Time 4h Yield 6 serving(s) Number Of Ingredients 6 Steps:
Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl. Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved. In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so. Whip until the cream is light and thickened and all the juice absorbed. Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken Serve decorated with segments or slices of fresh orange.
Time 2h30m Yield Serves: 6-8 Number Of Ingredients 6 Steps:
Cut the sponges into 1cm (½in) cubes (8 per sponge) and put into 6-8 glasses. Mix the zest and juice from the oranges and the lemon (it should be nearly 300ml/½ pint) with the sugar. Stir until sugar dissolves completely. In another bowl, whip the cream until it is just thickened, then slowly add the sweetened fruit juice, whipping the cream as you go until it is lightly whipped and all the juice is absorbed. Pour the mixture over the sponge in the glasses and chill for 2 hrs or longer, if you can, so that the juices soak into the sponge and the cream thickens. To make the decoration: Pare the rind from the orange with a potato peeler, then cut the parings into very fine strips. Put them in a pan of boiling water and boil for 1 min. Drain and cool under running water. Keep them in cold water until ready to use, then dry on kitchen paper before arranging on each fool.
Time 40m Yield 4 servings Number Of Ingredients 5 Steps:
Cut off about 1 inch from both ends of all 4 oranges; reserve the ends. Stand 1 orange cut-side down on a cutting board. Working from top to bottom, cut away the peel and pith. Cut the orange into 3 rounds, each about 3/4-inch-thick, transferring the rounds to a medium bowl as you work. Repeat with the remaining oranges. Refrigerate the slices until needed. Squeeze the juice from the reserved orange ends into a small saucepan. Add the orange zest, honey and any remaining juice from your cutting board, and bring to a boil over medium-high heat. Boil, swirling the pot occasionally, until syrupy, about 6 minutes. Toward the end, the surface will be covered with big brownish bubbles. You should have about 1/4 cup of syrup. Let cool to room temperature, about 25 minutes. Meanwhile, heat a small skillet over medium heat, add the pistachios and cook, tossing frequently until fragrant and toasted, about 4 minutes. Let cool, then chop. Whisk together the yogurt, half the syrup and the orange-blossom water in a medium bowl. In each of 4 shallow bowls, layer 3 orange slices with 1 tablespoon of the yogurt mixture, beginning with an orange slice and ending with yogurt. Drizzle the remaining orange syrup over the tops, sprinkle with pistachios and serve.
Yield 4 servings Number Of Ingredients 6 Steps:
In a small saucepan combine blood orange juice and peel, sugar and water. Bring to a boil and reduce to approximately 1 cup. Allow to cool, cover and refrigerate syrup overnight. Strain out peel and pulp of orange. Whip cream to stiff peaks with 1/4 cup syrup. Spoon into blood orange halves. Sprinkle tops with almonds.
Number Of Ingredients 6 Steps:
Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl. Mix the orange and lemon rinds and juice with the sugar and stir until the sugar has completely dissolved. in another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so. Whip until the cream is light and thickened and all the juice absorbed. Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken. Serve decorated with segments or slices of fresh orange.
Yield Makes 2 servings Number Of Ingredients 5 Steps:
With a vegetable peeler remove 2 strips zest from orange (each about 3 by 1/2 inch) and mince. Squeeze enough juice from orange to measure 1/2 cup and in a small heavy saucepan simmer orange juice until reduced to 1/4 cup. Remove pan from heat and add sugar and butter to orange juice, whisking until butter is melted. Whisk in egg until combined well and cook mixture over moderately low heat, whisking, until thick enough to hold marks of whisk and first bubble appears on surface, 3 to 5 minutes. Remove pan from heat and add zest to orange curd, whisking. Pour orange curd into a bowl set in a larger bowl of ice and cold water and stir until cold. In another bowl beat cream until it just holds stiff peaks and fold into orange curd gently but thoroughly. Spoon orange fool into 2 chilled goblets.
