White Chocolate and Raspberry Baskets

cook 30 mins
  • 175 g (6 oz) white chocolate
  • 200 g (7 oz) raspberries, plus extra to decorate
  • 25 g (1 oz) icing sugar, sifted
  • 350 ml (12 fl oz) double cream
  • white chocolate curls, to decorate
  • 50 g (2 oz) golden caster sugar
  • 2 tablespoons golden syrup
  • 1/2 tablespoon brandy
  • 50 g (2 oz) unsalted butter, plus extra for greasing
  • 50 g (2 oz) plain flour
  • 1/2 teaspoon ground ginger
  • Line 2 large baking sheets with nonstick baking paper. Place the sugar, golden syrup, brandy and butter in a small saucepan and cook over a low heat, stirring occasionally, until the sugar has dissolved. Sift in the flour and ginger and stir until smooth.
  • Drop 8 heaped tablespoonfuls of the mixture, well spaced apart, on to the baking sheets and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 5–7 minutes until lacy and golden. Meanwhile, turn 8 small bowls upside-down and lightly grease with butter.
  • Let the brandy snaps cool slightly, then quickly lift off using a palette knife and place on the upturned bowls, moulding to their shape. Leave to harden.
  • Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, then leave to cool. Place the raspberries and icing sugar in a bowl and lightly crush together.
  • Whip the cream in a large bowl until it forms soft peaks, then fold in the cooled chocolate. Fold in the crushed raspberries until just combined.
  • Place the cooled baskets on serving plates, spoon in the raspberry cream and decorate with extra raspberries and white chocolate curls. Serve immediately.
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