Orange and strawberry fool recipe

Orange and strawberry fool.
Orange and strawberry fool.  Photo: 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.


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


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.