Hammonton NJ Inspired Blueberry Cannoli Recipe
This Hammonton NJ Inspired Blueberry Cannoli is a luscious twist on the classic Italian dessert, featuring a creamy ricotta and heavy cream filling sweetened with powdered sugar and vanilla, studded with bittersweet chocolate chips and infused with a vibrant blueberry syrup made from fresh Jersey blueberries. Perfect as a cannoli shell filling or a delightful dip for pastries and fruits, this recipe highlights the fresh flavors of blueberries combined with rich, creamy textures for an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 3 cups of cannoli cream filling, enough for about 12 standard cannoli shells 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Cannoli Cream Filling
- 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
- Blueberry syrup (prepared separately)
Blueberry Syrup
- 1 1/2 cups fresh or frozen Jersey blueberries
- 1 1/2 cups water
- 2/3 cup sugar
- 1 teaspoon lemon juice
Instructions
- Prepare Blueberry Syrup: In a saucepan, combine the blueberries, water, sugar, and lemon juice. Bring to a gentle boil over medium heat, then reduce heat and simmer for about 15-20 minutes until the blueberries break down and the syrup thickens slightly. Remove from heat and let cool completely, then strain if desired for a smoother syrup.
- Whip Cream and Sugar: In a mixing bowl, whisk together the heavy cream and powdered sugar until soft peaks form, creating a light and airy base for the filling.
- Mix Ricotta and Flavorings: Gently fold in the strained ricotta cheese and vanilla extract to the whipped cream mixture. Add in the prepared blueberry syrup with pulp, mixing well until the filling is smooth and creamy.
- Incorporate Chocolate Chips: Carefully fold in the bittersweet chocolate chips so they are evenly distributed throughout the filling without breaking.
- Taste and Adjust Sweetness: Sample the cannoli cream and add additional powdered sugar as desired to achieve the preferred level of sweetness.
- Chill the Filling: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the filling to firm slightly.
- Use as Desired: After chilling, your blueberry cannoli cream is ready to fill cannoli shells, layer into pastries or cakes, or serve as a decadent dip with fresh fruit. Enjoy the rich, fruity, and chocolatey combination!
Notes
- Straining ricotta cheese helps remove excess moisture, producing a thicker and creamier filling.
- Adjust powdered sugar according to the sweetness of your blueberries and personal preference.
- For a smoother syrup, strain out solids after cooking, or leave as is for more texture.
- Use fresh or frozen Jersey blueberries; frozen can be used directly but fresh may give a brighter flavor.
- This filling is best served chilled and eaten within 2 days for maximum freshness.
- Can be made ahead of time and stored in the refrigerator.
Keywords: blueberry cannoli, ricotta filling, blueberry syrup, cannoli cream, bittersweet chocolate chips, Italian dessert, Hammonton NJ dessert
