Tan­ger­ine fool with cho­co­late scones

The Jewish Chronicle - - LIFE - ADAM GRAY’S

Serves: 10

IN­GRE­DI­ENTS For the fool

180g tan­ger­ines, peeled

65g caster sugar

90ml or­ange juice

180ml whip­ping cream

For the cho­co­late scones

150g plain flour

30g bak­ing pow­der

12g co­coa pow­der

30g caster sugar

35g un­salted but­ter

110ml dou­ble cream

1 tsp ic­ing sugar


For the tan­ger­ine fool, place a saucepan over a low heat and gen­tly cook the peeled tan­ger­ines with the sugar and or­ange juice.

Once they be­gin to soften, re­move the pan from the heat. Us­ing a hand blender, blitz the cooked tan­ger­ines into a smooth pulp. Set aside to cool.

Whip the cream to soft peak stage and gen­tly fold in the cold tan­ger­ine pulp. Place the tan­ger­ine fool in a bowl and re­frig­er­ate un­til needed.

For the scones, sieve the flour, bak­ing pow­der and co­coa pow­der into a bowl. Add the sugar and rub in the but­ter un­til the mix re­sem­bles fine bread­crumbs.

A lit­tle at a time, add the cream and gen­tly work the mix with your hands un­til a dough forms — you may not need all of the cream.

Wrap the cho­co­late mix­ture in cling film and rest in the fridge for 2 hours. Once the dough has rested, roll out on a lightly floured sur­face to ap­prox­i­mately ½ cm thick.

Use a round 6cm cut­ter to cut out the scones, be­ing care­ful not to twist the cut­ter or the cir­cles will be wonky.

Place the cir­cles on a greased bak­ing tray, cover with a tea towel and leave to rest in a warm place for 1 hour. Pre­heat oven to 180°C.

Bake the scones for 9 min­utes. Re­move from the oven, al­low to cool, then dust lightly with ic­ing sugar. Serve with the tan­ger­ine fool – halve scones and spoon some of the fool in be­tween, if pre­ferred. Recipe cour­tesy of GreatBri­tishChefs.com


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