Tinga - Brandy Snaps with Cinnamon Chantilly

After a delicious meal, there is nothing more indulgent than a creamy dessert. Tinga balances cinnamon cream with crunchy brandy snaps, a dessert that looks impressive and is surprisingly easy to make!

 

Brandy Snap Ingredients:

100g Butter

100g Castor Sugar

60ml Golden Syrup

5ml Brandy

100g Cake Flour

5ml Ground Ginger

Cinnamon Chantilly Ingredients:

2 Cups Cream, cold

180ml Castor Sugar

5ml ground Cinnamon

2.5ml Vanilla Extract

Method:

Preheat the oven to 160^oC

Line two baking sheets with baking paper and set aside.

1. Place the butter, castor sugar, syrup and brandy in a small, heavy- based saucepan a

    And melt over low heat. Do not allow to boil.

2. Stir in the flour and ginger until smooth.

3. Remove from the heat

4. Drop teaspoonfuls of the mixture on to prepared sheets, allowing sufficient space in  

    between for spreading.

5. Bake for 8-9 minutes or until golden brown in colour.

6. Remove from the oven and set aside to cool slightly.

7. Using a spatula, lift each brandy snap from the sheet.

8. Wrap around the handle of a wooden spoon.

9. Once firm, remove from the spoon and place on a cooling rack to harden.

To assemble:

10. In a large bowl, with an electric mixer, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form.  Do not overbeat.

11. Fill each brandy snap with the Cinnamon cream