5 (3)


Autumn fool

Autumn fool
Anne Cusack / Los Angeles Times

"There's something very charming about desserts served in a glass," says Roxana Jullapat. "They're nostalgic in the right way. And there's a real interest now in British desserts — fools, trifles, flummeries and syllabubs. This is my interpretation of a ... Read more

40 minutes, plus cooling and chilling times | Makes 8 individual fools or one family-style fool

Graham cracker crust

  • 2/3 cup (2.8 ounces) all-purpose flour
  • 1/3 cup (1.5 ounces) whole-wheat flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold butter, cubed
  • 1/3 cup dark brown sugar

Step 1Heat the oven to 350 degrees. In the bowl of a food processor, combine the flour, wheat flour, salt, cinnamon, butter and brown sugar, pulsing until they come together to form a somewhat firm dough.

Step 2Place the dough between two sheets of parchment paper and roll to a thinness of approximately one-eighth inch. Place the dough, still covered, on a cookie sheet and chill for 20 minutes.

Step 3Carefully peel the top sheet of parchment paper and bake the dough until it is a deep golden brown, about 10 minutes. Cool the graham cracker completely, then crumble the cracker and pulse in a food processor until it is broken into coarse crumbs. This makes about 2 1/2 cups crumbs.

Pumpkin filling and autumn fool

  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups heavy cream
  • 1/2 cup dark brown sugar
  • 1 1/4 cups mascarpone
  • Prepared graham cracker crumbs

Step 1In a mixing bowl, combine the pumpkin puree with the ground cinnamon.

Step 2In the bowl of a stand mixer, or in a large bowl using an electric mixer, whip the heavy cream, brown sugar and mascarpone on medium to high speed until the mixture forms soft peaks, about 5 minutes.

Step 3Carefully fold the pumpkin puree into the whipped cream mixture using a rubber spatula. Fill a large pastry bag set with a plain decorative tip with the pumpkin filling.

Step 4To build the fools, place 8 half-pint glasses or Mason jars on a tray. Put a tablespoon of the graham cracker crumbs into each glass, pipe about 2 tablespoons of the pumpkin mixture directly on top. Continue alternating until you fill the glasses to the top, finishing with graham crackers. Alternatively, to serve a family-style fool, build the layers in a trifle dish (4-quart capacity). Refrigerate for at least one hour, and up to 24 hours, before serving.

Note: Adapted from Roxana Jullapat of Cooks County.


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