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Orange and strawberry fool recipe

Adam Liaw
Adam Liaw

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Orange and strawberry fool.
Orange and strawberry fool. William Meppem

Citrus works double duty in terms of flavour and texture. The sourness balances a sweet dessert, but its freshness also balances the silky cream in this fool.

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Ingredients

  • 2 oranges, rind finely grated

  • 4 tbsp caster sugar

  • 1 tbsp Cointreau

  • pinch salt

  • 2 tsp vanilla extract

  • 1 punnet strawberries, hulled, halved, sliced

  • 300ml thickened cream

  • 2 tbsp pure icing sugar, sifted

  • 300ml Greek-style yoghurt

Method

  1. 1. Segment the oranges over a saucepan to collect any juices, and discard any seeds and pith. Squeeze any remaining juice from the flesh into the pan. Stir in the rind, 2 tbsp of sugar, Cointreau and a pinch of salt. Bring to a simmer over medium heat. Cook for 10 minutes, stirring, until the mixture is slightly thickened. Remove from the heat and transfer to a bowl to cool completely in the fridge.

    2. Sprinkle the remaining 2 tbsp sugar and 1 tsp vanilla extract over the strawberries in a medium bowl. Set aside for at least 15 minutes to macerate.

    3. Add the remaining vanilla extract, cream and icing sugar to a bowl and whip to soft peaks, then stir through the yoghurt. 

    4. Lightly fold spoonfuls of each fruit mixture into the yoghurt cream and divide the mixture among glasses.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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