Andy’s Banana Mousse Cannoli's Recipe

Andy Bam’s Banana Mousse Cannolis Recipe. Photo: Lee-Andre Fortuin.

Andy Bam’s Banana Mousse Cannolis Recipe. Photo: Lee-Andre Fortuin.

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“In support of local suppliers, recipe development is something else we do at our school. You give us a product, like these great Banana Products from Villa Doré, we brainstorm and voilia, you now have many new recipes to promote your product.”
— Jackie Cameron

Andy Bam’s Banana Mousse Cannolis Recipe

MAKES 9 LARGE COOKIES or 15 SMALL ONES

INGREDIENTS

FOR THE COOKIES

  • 42ml Champagne Valley Cake Flour

  • 42ml Villa Doré Green Banana Flour

  • ½ Cup Sugar

  • Pinch of Oryx Desert Salt

  • 4 Egg Whites, Room Temperature

  • ¼ tsp Vanilla Extract

  • ¼ Cup Butter, Melted, Cooled

FOR THE BANANA FILLING

  • 1 Cup Fresh Cream

  • 2 Tbsp Icing Sugar

  • 1½ Bananas, Mashed

  • 1 Tbsp Fresh Lemon Juice

  • 1 tsp Rum

METHOD

For the Cookies

  1. Preheat oven to 200°C and line a baking sheet with parchment paper

  2. In a medium bowl, whisk flour, sugar and salt together

  3. Add egg whites and vanilla extract and stir until nice and smooth

  4. Next, add butter and whisk until combined

  5. Using a 1½ tsp cookie scoop, drop mixture onto a prepared baking sheet, 4 inches apart

  6. Carefully place in the oven and bake for approximately 5 – 7 minutes or until edges start to brown

  7. Remove from oven, loosen from baking sheet and, using a thick wooden spoon or French whisk, wrap the cookie around the handle of the whisk or end of spoon. Press to seal and hold for 15 – 20 seconds

  8. Once set, remove from handle or spoon and place on a wire rack to cool, continuing the process with the rest of the cookies

  9. Allow to cool completely before filling

  10. Return to oven for 1 minute if cookies become too cool and unable to shape

For the banana filling

  1. Beat heavy cream well until high peaks form

  2. Add icing sugar and whisk until soft peaks form and the mixture is light and fluffy

  3. Fold mixture into mashed bananas

  4. Stir lemon juice and rum into mousse mixture. Cover with plastic and chill

  5. Pipe the mousse mixture into the cookies once they have cooled completely and enjoy

Photos by: Lee-Andre Fortuin, Student at JC School of Food and Wine.

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