Friday, March 29, 2013

Banana Pudding Cannoli



Rachael's recipe is submitted for the Chopped Challenge Round Two Main Dessert Basket including the following items:

Dessert Basket:
Theme: Paula Deen and Thomas Keller
Butter
Banana Pudding
Pastry Cream
Semi-Sweet Chocolate
Bonus Item (optional): Bouchons au Chocolate

Banana Pudding Cannoli
by Rachael Tanis
adapted from this recipe

1 6-ounce package instant banana pudding
3 cups milk
2 cups heavy whipping cream
2 bananas, sliced and diced
1/2 cup semi-sweet chocolate chips, plus small amount of canola oil
2 Tablespoons unsalted butter
1/2 cup finely chopped Nilla wafers

1. In the blender, mix the banana pudding mix and milk; blend on low, scrape the sides, then blend on high until smooth.

2. Pour into a bowl and refrigerate until set.

3. Whip the cream until stiff; fold into the vanilla pudding. Then, fold in the bananas. Refrigerate.

I bought some pastry shells from a bakery to save lots of time, but if you would like to make them, Group Recipes.com seems to have a good recipe.

4. Melt the semi-sweet chocolate chips in a small saucepan. I add a little oil to thin it up so it will be smooth and won't cake together.

5. Dip each end of the cannoli shells into the chocolate. Place on wax paper and let cool and harden.

6. Melt the butter in a small saucepan. Add the chopped Nilla wafers and "saute" for a minute. You want the crumbs to be like its original form, not soggy.

7. Fill a ziplock bag with the pastry cream. Cut off a corner of the bag and fill the cannoli shells with the cream.

8. Sprinkle the wafer crumbs on top of the cream at each end. Keep refrigerated until ready to serve.

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