FOOD: Blood or­ange fool and Madeira cake.

The Saturday Paper - - The Week / Contents - An­nie Smithers

Serves 6-8

– 6 blood or­anges

– 1 lemon

– 100g cas­tor sugar

– 300ml thick­ened cream

– 500ml crème fraîche

– 50ml Grand Marnier

Zest all six or­anges. Juice three of them and then seg­ment the other three, re­serv­ing them for later. Zest and juice the lemon.

Com­bine the or­ange and lemon juice and the or­ange and lemon zest in a large bowl. Add the sugar and stir un­til it dis­solves.

In the bowl of a stand mixer, add the cream, crème fraîche and half the juice mix. Mix with the whisk at­tach­ment un­til it be­gins to thicken, then add the re­main­ing juice mix and Grand Marnier and whisk again un­til the mix­ture forms soft peaks.

If serv­ing as a stand­alone dish, spoon into glasses and layer with the re­served blood or­ange seg­ments. If us­ing to gar­nish the cake, spoon into a serv­ing bowl. Re­frig­er­ate.

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