Ingredients

• ½ cup caster sugar
• 2 tbsp water
• 2 green kiwifruit
• 2 yellow kiwifruit
• ¼ cup passionfruit pulp (fresh or bottled)
• 6 brandy snap baskets
• 1 litre Stracciatella (Italian chocolate chip icecream)

Method

1. Combine sugar and water in a small heavy-based saucepan and stir on a low heat until the sugar has dissolved. Stop stirring and bring to the boil. Boil rapidly until the sugar starts to caramelise.
2. Remove from heat, carefully with a small spoon, make caramel shapes onto non-stick baking paper.
3. Peel and chop kiwifruit and combine with passionfruit pulp. Fill brandy snap baskets with icecream.Decorate with caramel shapes and serve with kiwifruit salad.