Summer surprised me this year – just as I was starting to warm to the British weather. I love the subtle English summers, slightly cooler in the mornings and evenings. I only enjoy scorching temperatures when I’m on holiday abroad… For the past month, temperatures here have been around 30°C, and not a single drop of rain has fallen. I have to admit, it’s hard to turn the oven on in such hot weather. Still, I can’t resist baking altogether, so today I decided to make a quick dessert: brandy snap baskets filled with lemon curd – the perfect treat to prepare in just a few minutes.
If you can’t find ready-made brandy snap baskets, you can serve the dessert over crumbled biscuits in cups or even in ice cream cones. It’s important to assemble the dessert just before serving; otherwise, the baskets will become soggy from the cream. A delicious, not-too-sweet dessert, best served with fresh fruit :).
Makes 6.
Ingredients for the lemon cream brandy snap baskets with fruit:
- 6 brandy snap baskets
- 325 g lemon curd (shop-bought or homemade)
- 200 g creme fraiche or thick sour cream (18% fat)
- seasonal fruit, e.g. strawberries, blueberries, cherries, currants, or raspberries
Prepare the dessert just before serving.
Add the crème fraîche (or sour cream) to the lemon curd (you can adjust the quantity to suit your taste). Whisk until smooth and fully combined. Fill the brandy snap baskets with the lemon cream and decorate with fresh fruit.
Enjoy!
Recipe source: BBC Good Food.
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