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Boodles’ Fool
- Serve
4 to 6
unless otherwise stated. - Difficulty
Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
A favorite recipe from the famous Boodles Club in St. James’s Street.
Ingredients
- Grated zest and juice of
2 - Grated zest and juice of
1
Method
Combine the zest and juice of the oranges and lemon. Add the sugar and stir until it has dissolved. Then stir in the Cointreau.
Arrange the cake slices in the bottom of a glass bowl, preferably one with straight sides. Pour the cream into a large bowl and whip until it is just beginning to thicken. Take care not to overwhip the cream. Then gradually add the orange and lemon mixture whil
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