Orange Fool

[Desserts]

2 small oranges

290ml/½ pint double cream

2 tablespoons icing sugar, sifted

1. Using a potato peeler, pare about half the zest of 1 orange. The strips should have no white pith on the underside. Using a very sharp vegetable knife cut into tiny strips about 2.5cm/1 in long.

2. Place these shreds in a saucepan of boiling water for 5 minutes. Rinse in cold water until completely cold. Drain.

3. Grate the remaining zest and squeeze the juice.

4. Whip the cream. When stiff stir in the juice, zest and icing sugar.

5. Spoon into small serving dishes. Scatter over the shreds to decorate.