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Holy Cannoli: A Frozen Stuffed Banana Cannoli

July 13, 2013 by Joan Nova in Creative Cooking Crew Challenge, Desserts, Food Challenge | 24 Comments

Yes, your eyes are not deceiving you. FOODalogue made dessert. But, fear not, it’s not precise and I didn’t sift or bake. It’s a frozen treat.

And it’s my contribution to this month’s Creative Cooking Crew challenge: “stuff it!”

Once again this was the first thing that popped in my head when the challenge theme was revealed — and when that happens, there’s just no thinking of an alternative.

The filling is delicious and very simple to make. The presentation and how long to freeze it were more challenging and I tried it 3 ways.

1. I stuffed the banana and posed it with a shot of Sambuca and a cup of Expresso with a lemon peel … the perfect accompaniments to a traditional cannoli. It was conceptually a good idea, but not a great image.

2. I put the filling in the freezer for a short time till it started to crystallize but was still malleable. When I brought it out I ‘stuffed’ each side, ran a fork over it to create a design and decorated one side with toasted coconut and the other with chopped nuts. That worked better for the photos (2 images above).

3. Lastly, I put the plate in the freezer and let it totally freeze. The filling and toppings froze well and it was fun to eat that way; however, the color of the skin did turn a bit though it’s hard to see in image below.

5.0 from 1 reviews

Holy Cannoli: A Frozen Stuffed Banana Cannoli
 
A frozen treat.
Author:
Serves: 2
Ingredients
  • 1 cup whole milk ricotta
  • ¼ cup (loosely packed) powdered sugar
  • 1 ripe banana mashed
  • ½ tsp vanilla
  • ½ tsp expresso coffee (fine) grinds
  • 1 tsp Sambuca
  • handful dark chocolate chips
  • lemon zest
How To
  1. Gently slit banana skin and remove banana.
  2. Mash banana with fork (or smasher tool).
  3. Mix with other ingredients.
  4. Reserve skin.
  5. Freeze filling (see note).
Notes
It can be frozen for short time, just to give it good chill until it starts to crystallize but is still malleable.
Or for an hour or two for firmer texture, but it is suggested to somewhat shape it to skin so it is easier to serve.
Not advisable to freeze filled because skin changes color (unless that doesn’t matter) in which case it works very well.

The “stuff it!” round-up will be posted here on July 29th. I can’t wait to see what everyone does!

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NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

24 Comments

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  1. Hmmmm….very interesting, Joan! I saw your other image and agree, very challenging! This sounds delicious and I think I’d like it very cold from the freezer as well!
    La Diva Cucina recently posted..La Diva’s Guava Barbecue SauceMy Profile

  2. Joan Nova says:

    Thanks Laura. After 3 tests, I liked the frozen version best. It’s not often I do “dessert” so when this came to my head, I couldn’t think of anything else.

    Can’t wait to see yours!

  3. I love it that this was the first thing that popped into your head when confronted with this new challenge. Original, of course. Just like you. Sounds easy and delicious. Looking forward to seeing the other entries!
    Victoria of Flavors of the Sun recently posted..Fish Sauce and Two Easy Southeast Asian SaladsMy Profile

  4. Proud of you Joan. You really stepped out of the box this time.If I were near you, I would get you baking a pie or tart in no time at all. I have a savory recipe coming you’ll love. You might be better off though. I bake A LOT, but I don’t eat much of it. My friends marvel that a pie sits on the counter all week, but I don’t have a sweet tooth. Still, I would get you baking. :)
    angela@spinachtiger recently posted..Corn Avocado Salad, Tomato, Black Eyed Peas and Four-Minute Corn on the CobMy Profile

    • Joan Nova says:

      Truth is besides not liking the mess and precision of baking in recent years I’ve started to enjoy a sweet here and there so I’m afraid that activity might tip the scale — literally and figuratively!

  5. Faith says:

    This is such a fun idea, Joan, and I love your inspiration for the flavors you put together! It looks like the perfect treat to help stay cool!
    Faith recently posted..Not Quite Nigella by Lorraine Elliott {Book Review and Author Q&A}My Profile

  6. I just noticed the detail in the strawberry. NICE!
    angela@spinachtiger recently posted..Corn Avocado Salad, Tomato, Black Eyed Peas and Four-Minute Corn on the CobMy Profile

  7. Norma - Platanos, Mangoes and Me! says:

    So cool…Great idea….

  8. bellini says:

    As always you come up with some the most creative dishes Joan. This sounds like the perfect treat for this hot, humid weather.

  9. Robin Sue says:

    This is a wonderful Summertime idea! So refreshing and I love cannoli- one of my favorite Italian Treats. Bravo!
    Robin Sue recently posted..Silver Linings Playbook: Crabby Snacks and HomemadesMy Profile

  10. Such a fun and creative stuffing idea. Poor you having to try all 3 ways, I would sacrifice myself too. Great stuffing!

  11. GORGEOUS! Love the flavours and textures and the photos are super-stunning! The colours. Oohh….food porn at its peak
    Kitchen Butterfly recently posted..Nigeria’s Transition Season produce: JulyMy Profile

  12. I knew you couldn’t hold out much longer on the “sweet”!!!!!

  13. Yum and I need one of these right now! You did a great job with the challenge this month. Have a great weekend:)
    Nancy/SpicieFoodie recently posted..Garlicky Oven Roasted Purple Cauliflower with A Splash of Lemon JuiceMy Profile

  14. Lori Lynn says:

    Super-creative Joan. I think I’m going to stuff my dish today. Fun theme for sure.
    LL
    Lori Lynn recently posted..Watermelon Carpaccio, Blistered Shishito, Mitsuba, LimeMy Profile

  15. Shannon says:

    this is so fun! i actually like that first image :) but i’m all over this frozen treat!
    Shannon recently posted..Broccoli Arugula PestoMy Profile

  16. Trix says:

    A frozen dessert!!! So clever – this is definitely not the first thing I would have thought of for “stuff it.” You are always surprising : )
    Trix recently posted..Stuff It! Focaccia Stuffed with Genoa Salami, Provolone, & OlivesMy Profile

  17. Victoria says:

    Such a fun idea!! I love cannoli filling and can imagine how tasty it would be frozen into a banana! Great creativity :)
    Victoria recently posted..Crab-Stuffed Zucchini Flowers with Black TrufflesMy Profile

  18. This sounds like an incredibly delicious dessert! I truly wish I was eating some of this right now!
    Jenn and Seth recently posted..Peach, Basil, Ginger, and Brie PuffsMy Profile

  19. Love the idea. Very awesome for the hot summer we’ve been having.
    Bren @ Flanboyant Eats recently posted..The Two Most Delicious Days in NY… and some Chic DessertsMy Profile

  20. deana sidney says:

    I had a friend who used to love frozen bananas. I’ve never tried them. This is certainly an elegant way to try… what great ingredients in the filling… especially sambuca! Ooh la la.
    deana sidney recently posted..Manor House Farm and the “Full English” with Baked Bean Stuffed SausageMy Profile

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