Yield: 8

Ingredients

• 300ml cream
• 250g ricotta cheese
• 1/2 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 2 tablespoons brandy
• 2 tablespoons icing sugar
• 1/2 orange, zested
• 50g dark chocolate, grated
• 50g pistachio nuts, toasted and chopped
• 16 brandy snap shells

Method

Place the cream, ricotta, cinnamon, vanilla,  brandy and icing sugar, beat until peaks but take care not to over mix. Stir through the orange zest. Place the pistachios and chocolate in a shallow bowl. Pipe the cream fililng into each brandy snap, dip each end in the pistachio chocolate mix. Arrange on a platter and sprinkle with remaining chocolate mix. Chill for 30 minutes for softer brandy snaps or immediately for crunch.