White chocolate cream
1.Preheat oven to 180°C/350°F. Grease two oven trays and line with baking paper.
2.Stir butter, sugar and syrup in small saucepan over low heat until smooth. Remove from heat and stir in sifted flour, cocoa and ginger.
3.Drop rounded teaspoons of mixture about 5cm (2 inches) apart onto trays. (Until you master the handling and baking time of the snaps, bake only two at a time.) Bake about 7 minutes or until brandy snaps bubble, cool on tray 30 seconds.
4.Using metal spatula, quickly lift brandy snap from tray and shape each brandy snap into a basket-shape around base of 3cm (1¼-inch) glass. Cool each brandy snap for about 1 minute, remove, place on wire rack. Repeat with remaining mixture.
5.Meanwhile make white chocolate cream. Stir cream and chocolate in small heatproof bowl over small saucepan of simmering water until smooth. Cool and refrigerate 30 minutes or until spreadable. Beat chocolate mixture in small bowl with electric mixer until firm peaks form.
6.Just before serving, fill baskets with white chocolate cream. Top with plum pieces and white chocolate curls.