Raspberry frozen yoghurt & cones

1. Heat the milk and sugar over a medium heat until the sugar has dissolved. Cool for 30 minutes. 
2. Puree the raspberries using a hand-blender, then add to the milk-and sugar mixture with the yoghurt and vanilla extract. 
3. Pour into an ice cream machine and churn for 15–20 minutes, or until thick. Place in a container and freeze. 

To make the brandy snap cones:

1. Preheat the oven to 180C. Heat the butter, sugar and golden syrup in a saucepan over a medium heat until the butter has melted the sugar has dissolved. Allow to cool slightly. 
2. Place the flour and ground ginger in a mixing bowl, then pour in the sugar mixture and mix to form a thick paste. Place in the fridge to cool slightly for 30 minutes. 
3. Create a stencil by cutting a circle 12–15 cm in diameter out of the lid of an ice cream tub. Spread the cooled brandy snap mixture onto a silicone baking mat using the stencil and a palette knife. 
4. Place the baking mat on a baking tray and bake for 5 minutes, or until the mixture begins to bubble and toast slightly around the edges.
5. Remove from the oven and allow to cool for 1 minute, or until cool enough to handle and firm enough to mould. Roll the brandy snaps into large cones and allow to cool.

To assemble: 

Spoon the raspberry frozen yoghurt into the brandy-snap cone. Garnish with edible flowers. 

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