We have family in Hammonton, NJ, and every year they hold their Blueberry Festival selling everything blueberry, which inspired this take on the Hammonton Blueberry Cannoli. The cannoli cream can be made from scratch or, to save time, you can doctor up a store-bought mix. Cannoli shells are hard to make and time-consuming, so we recommend buying pre-made shells (Ferrara from Restaurant Depot is a great option).
Hammonton NJ Inspired Blueberry Cannoli
Creamy homemade cannoli filling swirled with a fresh blueberry syrup, inspired by Hammonton, New Jersey's famous Blueberry Festival.
Equipment
- Mixing bowls
- Small saucepan
- Fine mesh strainer or cheesecloth
Ingredients
For the Cannoli Cream
- 4 cups ricotta cheese strained if too wet
- 1 cup heavy cream
- 2 cups powdered sugar adjust to taste
- 3 tablespoons vanilla extract
- 4 cups 72% bittersweet chocolate chips
- 1 batch blueberry syrup recipe below
- Cannoli shells store-bought (Ferrara brand recommended)
For the Blueberry Syrup
- 1 1/2 cups fresh or frozen blueberries
- 1 1/2 cups water
- 2/3 cup sugar
- 1 teaspoon lemon juice
Instructions
Make the Blueberry Syrup
- Combine the blueberries, water, sugar, and lemon juice in a small saucepan over medium heat.
- Simmer, stirring occasionally, until the blueberries break down and the mixture thickens into a syrup, about 10 minutes. Strain through a fine mesh strainer or cheesecloth if a smoother syrup is desired, then let cool completely.
Make the Cannoli Cream
- In a large mixing bowl, beat the ricotta cheese and heavy cream together until smooth and well combined.
- Add the powdered sugar and vanilla extract, and mix until fully incorporated. If the mixture seems too thin, strain through cheesecloth to remove excess liquid and thicken it.
- Fold in the chocolate chips.
- Gently swirl in the cooled blueberry syrup, leaving ribbons of syrup throughout the cream rather than fully blending it in.
- Fill the cannoli shells with the cream mixture just before serving so the shells stay crisp.
- Garnish with a drizzle of extra blueberry syrup and serve.
Notes
If the cannoli cream seems too thin, thicken it by straining through cheesecloth or a fine mesh strainer to remove excess liquid.
Cannoli shells are hard to make and time-consuming, so we recommend buying pre-made shells (Ferrara from Restaurant Depot is a great option).
