- 100 gm butter, coarsely chopped
- 100 gm brown sugar
- 100 gm golden syrup
- 100 gm plain flour, sieved
- 20 ml brandy
- ½ tsp ground ginger
- 200 gm crème fraîche
- 50 ml pouring cream
- 40 gm pure icing sugar, plus extra for dusting (¼ cup)
- Scraped seeds of 1 vanilla bean
- To serve: berries, such as raspberries, mulberries and blueberries
- 5 egg yolks
- 145 gm caster sugar
- 125 ml lemon juice (about 4 lemons), plus finely grated rind of 1 lemon (½ cup)
- 80 gm butter, coarsely chopped
- 1For lemon curd, whisk yolks and sugar in a bowl to combine, then whisk in lemon juice and rind. Place in a saucepan, add butter and stir over medium heat until just simmering (5-6 minutes). Strain into a sterilised jar, seal and refrigerate until thick (4-5 hours). Lemon curd keeps refrigerated for 2-3 days.
- 2For brandy snaps, combine butter, sugar and golden syrup in a frying pan over medium heat and bring to the simmer, stirring constantly (1-2 minutes). Remove from heat, add flour, brandy, ginger and a pinch of salt, stir to combine and set aside to cool slightly (10-15 minutes).
- 3Preheat oven to 180C. Drop tablespoons of brandy-snap mixture onto 2 oven trays lined with baking paper (leave space for mixture to spread) and bake, in batches, until golden (8-10 minutes). Set aside to cool a little until slightly firm but still pliable (30 seconds to 1 minute) then, working quickly, lift each brandy snap from tray with a palette knife, drape over the handle of a wooden spoon and wrap around loosely to form a cylinder. Leave until firm (1-2 minutes), then gently slide off handle and set aside. Brandy snaps will keep stored in an airtight container for 1-2 days.
- 4Whisk crème fraîche, cream, icing sugar and vanilla seeds in an electric mixer until soft peaks form. Fold in lemon curd to create a ripple effect, spoon into a piping bag and pipe into brandy snaps. Dust with icing sugar and serve with berries.