+
5 (3)

Desserts

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.

HAVE YOU TRIED


Royal Bibingka pie
Royal Bibingka pie

Dish's Green Goddess dressing
Dish's Green Goddess dressing

Puerco con chile negro (pork with dried pasilla chile sauce)
Puerco con chile negro (pork with dried pasilla chil...

Pork rillettes
Pork rillettes

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Vanilla panna cotta with seasonal fruit
Mom's Cuisinart chocolate mousse
Coffee-walnut cookies
Kiss cakes