Orange Fools
- 1 navel orange
- 3 tablespoons sugar
- 3 tablespoons unsalted butter
- 1 large egg
- 1/2 cup well-chilled heavy cream
- With a vegetable peeler remove 2 strips zest from orange (each about 3 by 1/2 inch) and mince.
- Squeeze enough juice from orange to measure 1/2 cup and in a small heavy saucepan simmer orange juice until reduced to 1/4 cup.
- Remove pan from heat and add sugar and butter to orange juice, whisking until butter is melted.
- Whisk in egg until combined well and cook mixture over moderately low heat, whisking, until thick enough to hold marks of whisk and first bubble appears on surface, 3 to 5 minutes.
- Remove pan from heat and add zest to orange curd, whisking.
- Pour orange curd into a bowl set in a larger bowl of ice and cold water and stir until cold.
- In another bowl beat cream until it just holds stiff peaks and fold into orange curd gently but thoroughly.
- Spoon orange fool into 2 chilled goblets.
orange, sugar, unsalted butter, egg, well
Taken from www.epicurious.com/recipes/food/views/orange-fools-14991 (may not work)