Whisk yolks and sugar in a bowl until combined, then whisk in lemon juice and rind. Place in a saucepan, add butter and stir over medium heat until just simmering (5-6 minutes). Strain into a sterilized jar, seal and refrigerate until thick (4-5 hours). Lemon curd keeps refrigerated for 2-3 days.
Combine butter, sugar and golden syrup in a frying pan over medium heat and bring to a simmer, stirring constantly (1-2 minutes). Remove from heat. Add flour, brandy, ginger and a pinch of salt, stir to combine and set aside to cool slightly (10-15 minutes).
Preheat oven to 180 degrees fan forced. Drop tablespoons of brandy-snap mixture onto 2 oven trays lined with baking paper (leave space for mixture to spread) and bake until golden (8-10 minutes). Set aside to cool until slightly firm but still pliable (30 seconds to 1 minute) Working quickly, lift each brandy snap from the tray with a palette knife, drape over the handle of a wooden spoon and wrap around loosely to form a cylinder.
(If you are after a basket, simply move the brandy snap after it has cooled slightly into a muffin tray. Press lightly, and wait till it is cooled before removing).
Leave until firm (1-2 minutes), then gently slide off handle and set aside. Brandy snaps will keep stored in an airtight container for 1-2 days.
Whisk crème fraîche, cream, icing sugar and vanilla seeds in an electric mixer until soft peaks form. Fold in lemon curd to create a ripple effect, spoon into a piping bag and pipe into brandy snaps. Dust with icing sugar and serve with berries.