Autumn Fool

By FoodPornDirector

This recipe was featured in LA Times and is from Roxana Jullapat of Cooks County. It is a pumpkin based dessert

Ingredients

• 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

Details

Preparation time 40mins
Adapted from latimes.com

Preparation

Step 1

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.