Brandy Snap Baskets with Vanilla Cream, Salted Caramel & Berries

INGREDIENTS- Serves 10 - 12

BRANDY SNAP BASKETS

50g butter

50g brown sugar

50g maple syrup

50g plain flour sifted

1/2 tsp ground ginger

Half a lemon zested and

1 tsp lemon juice

2 tsp brandy

Oil spray

SALTED CARAMEL

1 cup caster sugar

100g butter chopped into cubes

1/2 cup cream

2tsp sea salt flakes

300ml Inglenook thickened cream

1 vanilla bean pod seeds scraped

Strawberries, blackberries, blueberries

and raspberries .

Chopped mint leaves

Icing sugar to garnish

METHOD

• Preheat oven to 175 degrees celsius.

• To make the brandy baskets, in a pot add the butter, brown sugar and maple syrup and cook stirring with a wooden spoon or spatula over medium heat until butter has melted and sugar has dissolved. Remove from the heat and set aside.

• In a medium mixing bowl add the flour, ginger, brandy, lemon zest and juice. Add the butter mix and stir to combine.

• Line 2 baking trays with baking paper and place 2tsp of the mix for each basket on the tray leave space between each as they will spread as they cook. You will get between 10 and 12 baskets.

• Cook trays in the oven for 8-10 minutes or until the mix is set, golden and has a lattice appearance. Remove from the oven and cool for one minute.

• Turn a small muffin tray upside down on the bench and spray with oil spray. With a spatula, carefully place the brandy snap circles over the muffin mould, letting it drape down the sides to form a basket shape. Repeat with the other circles. Let cool on the muffin moulds until set. Place baskets onto serving board/plate.

• To make the salted caramel, in a pot melt the sugar over medium heat stirring with a plastic spatula or wooden spoon until the sugar has dissolved and become a golden amber colour. Be careful not to take the sugar to far as it will burn quickly and become bitter. Remove from the heat and add the butter and cream (be careful, it will bubble up), stir to combine. Place back on the heat and cook stirring for 1-2 minutes until caramel has thickened. Remove from the heat and stir in sea salt flakes. Pour into heatproof jug and cool before serving.

• Whip the cream and vanilla together to stiff peaks. Place cream into a piping bag or make a piping bag using a zip lock bag.

• To fill the baskets, pipe whipped cream into each basket and drizzle the cooled salted caramel onto the cream. Top with berries and chopped mint leaves. Dust over icing sugar. Serve.