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Lemon cream brandy snap baskets with fruit

Summer this year surprised me. Just when I started to warm to the British weather. I love the subtle English summers, slightly colder in the mornings and evenings. I only like scorching weather when I’m on holiday abroad… The temperatures here for the past month have been around 30ºC, and not a single drop of rain has fallen. I have to admit, it is hard to turn the oven on in such hot weather. It’s hard to resist not baking anything, so today I decided to make a quick dessert: brandy snap baskets that I bought and lemon curd, a perfect dessert to make in a couple of minutes. If you can’t find anywhere selling these, you can serve the dessert on crumbled biscuits in cups or ice cream cones. It is essential to make the dessert before serving (otherwise, the brandy baskets will become soggy from the cream). Delicious and not too sweet dessert, served with fruit :-).


  • 6 brandy snap baskets
  • 325 g lemon curd (shop-bought or homemade)
  • 200 g creme fraiche or thick sour cream, 18%
  • seasonal fruit, e.g. strawberries, blueberries, cherries, currants, raspberries

Make the dessert just before serving.

Add the sour cream with lemon curd (you can add less than it says in the ingredients, depending on your preferences). Mix with a whisk to combine. Fill the brandy snap baskets with lemon cream and decorate with fruit.

You can also dust it with icing sugar and sprinkle it with grated chocolate. Serve immediately.


Lemon cream brandy snap baskets with fruit

Source of recipe – BBC Good Food.

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