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.