Raspberry & Lemon Brandy Snap Baskets

1. Preheat the oven to 180°C/350°F. Line 2 baking trays with baking parchment.
2. 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.
3. 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.
4. 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.
5. 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.
6. To make the filling, whip the cream until soft peaks form, fold in the lemon curd and refrigerate for 15 minutes.
7. 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.
8. 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.