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Toffee Baskets

  • 6
Toffee Baskets


  • 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)


  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.

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