Gently melt together the butter, sugar and syrup until the sugar has dissolved, then add lemon juice. Beat in sifted flour and ground ginger into the pan until smooth. Place in fridge and allow to cool.
Grease a tray, place a tsp of the mixture on the tray allowing room for the mixture to expand to the size of a saucer. Place the tray in the middle/top oven. Cook for approx 5 minutes until brown. Remove from the oven and allow to cool for 2 minutes.
Using a palette knife ease the biscuits from the tray and place immediately on an upturned teacup. Allow to harden and cool.
Bring a large pan of water to the boil, place each nectarine in the boiling water for approx 1 minute. Plunge immediately into cold water.
Remove the skin and stone, roughly chop up the nectarines.
Place the fruit in a large bowl and stir in 3 oz sugar. Cover and place in the fridge for at least half an hour. Drain off the juice/syrup. Puree the fruit in a food processor and stir in the remaining sugar to taste.
Gently whip the cream to soft peak and fold into the nectarine puree.
Place the basket on its base and fill with the mousse.
Garnish with mint and fresh strawberries.