Brandy Snaps with Lemon Cream and Berries

Ingredients

• 100 gm butter, coarsely chopped
• 100 gm brown sugar
• 100 gm golden syrup
• 100 gm plain flour, sieved
• 20 ml brandy
• ½ tsp ground ginger
• 200 gm crème fraîche
• 50 ml pouring cream
• 40 gm pure icing sugar, plus extra for dusting (¼ cup)
• Scraped seeds of 1 vanilla bean
• To serve: berries, such as raspberries, mulberries and blueberries
• Lemon curd
• 5 egg yolks
• 145 gm caster sugar
• 125 ml lemon juice (about 4 lemons), plus finely grated rind of 1 lemon (½ cup)
• 80 gm butter, coarsely chopped