Food & drink

1. Preheat the oven to 180°C/350°F/Gas 4. Line 2 baking sheets with non-stick baking parchment.
2. Melt the sugar, butter and syrup in a small pan, sift in the flour and ginger and mix well. Drop small, marble-sized balls well apart onto the baking trays – you should get 24.
3. Bake for 18-20 minutes, until the balls have spread and are a rich golden colour.
4. Remove from the oven and lift each one with a palette knife onto the base of a small glass, ramekin or egg cup so it drapes to form a basket shape. They will set in a few minutes.
5. To make the filling, place the lemon zest and juice in a bowl with the condensed milk and beat together. Whip the cream until it forms soft peaks and fold in. Chill until ready to serve.
6. Arrange the baskets onto a serving plate and fill with equal amounts of the lemon mousse. Decorate with a little zest

Cook's Tip It’s best to cook the brandy snaps in two batches as you have to work quickly once they are out of the oven. If they get too hard to drape, return to the oven for 1 minute to soften.