brandy snap baskets

1. Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper. Prepare the molds*.
2. Combine the butter, brown sugar and corn syrup in a saucepan. Place over medium-low heat until the sugar is fully dissolved. 
3. Add the flour, salt and ginger and stir well.
4. Drop 1 tablespoon of the mixture onto the prepared baking sheet 6 inches (15 cm) apart. Make 3-4 brandy snaps at a time.
5. Bake 8-10 minutes or until spread out, golden brown and lacy. Start checking at 8 minutes to prevent burning.
6. This step is time-sensitive. Carefully remove the brandy snaps from the oven and let them cool for about 30 seconds. Transfer the brandy snap onto a mold by sliding a palette knife underneath and lifting up (I prefer to flip it onto the mold). Shape them into baskets by fluting the edges with your fingers – be careful as brandy snaps may still be hot. If the brandy snaps harden before they can be molded, return them to the oven for 30-60 seconds to soften.
7. Repeat with the remaining batter. While the next batch is cooking, remove the hardened baskets from the molds.
8. Store the baskets in the refrigerator uncovered until ready to fill.

almond praline

1. Place a baking sheet on a heat resistant surface and line it with parchment paper.
2. Spread almond slivers on the prepared baking sheet.
3. In a saucepan combine the sugar and water. Heat over medium heat, swirling occasionally, until the mixture turns an amber color and is just above 320 F (160 C).
4. Pour the caramel evenly over the almonds.
5. Let cool for 20-30 minutes. After it is cool enough to be handled, break into pieces.

mascarpone whipped cream

1. Beat the mascarpone, sugar and vanilla extract together until light and fluffy.
2. In a separate bowl, beat the heavy cream until stiff peaks form.
3. Fold the cream into the mascarpone mixture and store in the refrigerator.

assembly

1. Pipe mascarpone whipped cream into the formed and cooled baskets.
2. Top with shards of almond praline.