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).