September 25, 2016

ORANGE BOODLE

Ingredients:
Large oranges - 2
Castor sugar - 25 gms
Soured dairy cream or
Double dairy cream and 2 tsp lemon juice - 225 ml
Sponge finger biscuits- 12

Method:

  • Grate the rind of oe orange into a bowl. 
  • Cut 4 thin slices of ungrated orange for decoration, then cut each orange in half and squeeze the juice.
  • Stir orange rind and juice and sugar into soured cream.
  • Crumble one sponge finger into bottom of each of 4 glasses and arrange 2 sponge fingers o the side.
  • Pour in cream mixture and chill well. 
  • Decorate with halved slices of orange.
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