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.
Holy Cannoli: A Frozen Stuffed Banana Cannoli
Author: Joan Nova, aka FOODalogue
- 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
- Gently slit banana skin and remove banana.
- Mash banana with fork (or smasher tool).
- Mix with other ingredients.
- Reserve skin.
- Freeze filling (see note).
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!
* * *
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!