Recipe: Autumn fool
40 minutes, plus cooling and chilling times. Makes 8 individual fools or one family-style fool
GRAHAM CRACKER CRUMBS
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
½ cup (1 stick) cold butter, cubed
1/3 cup dark brown sugar
1. Heat 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.
2. Place 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.
3. Carefully 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 2½ cups crumbs.
PUMPKIN FILLING AND AUTUMN FOOL
1 cup pumpkin purée
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
1. In a mixing bowl, combine the pumpkin purée with the ground cinnamon.
2. In 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.
3. Carefully fold the pumpkin purée into the whipped cream mixture using a rubber spatula. Fill a large pastry bag set with a plain decorative tip with the pumpkin filling.
4. To 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.
Protein 8 grams
Carbohydrates 38 grams
Fiber 2 grams
Fat 61 grams
Saturated fat 35 grams
Cholesterol 180 mg
Sugar 23 grams
Sodium 134 mg
NOTE: Adapted from Roxana Jullapat of Cooks County.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.