FOOD: Blood orange fool and Madeira cake.
– 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.