- 50g soft dark brown sugar
- 50g golden syrup
- 50g butter
- 50g plain flour, plus extra to dust
- 1 tsp ground ginger
- 30g dark chocolate, broken up
- 150g lemon curd
- 100ml double cream
- 100g raspberries
- Preheat the oven to 180°C/350°F. Line 2 baking trays with baking parchment.
- To make the cones, melt the sugar, syrup and butter in a saucepan ─ when the sugar has dissolved, remove from the heat. Add the flour and ginger and mix to a thick paste.
- Turn the paste onto a work surface, roll into a ball, wrap with clingfilm and chill in the fridge for 30 minutes or until set.
- Lightly dust a work surface with flour. Remove the paste from the fridge, cut into 6 pieces and roll each into a disc approx. 2mm thick. Place onto the baking trays and bake for 6-8 minutes until crisp and golden brown.
- Remove from the oven, cool on the tray for 1 minute then, working quickly, carefully lift each brandy snap with a palette knife and, while still warm, wrap around a cone-shaped glass or shape as required. Leave until cool.
- To make the filling, whip the cream until soft peaks form, fold in the lemon curd and refrigerate for 15 minutes.
- Break the chocolate into a heatproof bowl and melt over a pan of simmering water. Do not let the base of the bowl touch the water.
- Transfer the lemon cream into a piping bag with a wide nozzle. Place a few of the raspberries into each cone, pipe in some lemon cream, add a few raspberries then drizzle with the chocolate. Set in the fridge for 5-10 minutes before serving.
Tip: We shaped these using the Krumkake roller, but you could use any cone-shaped item. Alternatively, they could be shaped like a traditional brandy snaps or pressed into small tartlet tins to make baskets.