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Brandy Baskets Brandy Snaps

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					Brandy Snaps                                                Brandy Baskets

                                                            Ice Cream Baskets
Fill or pipe Brandy Snaps with whipped cream that has
                                                            Use an interesting flavoured ice cream and serve with a
been flavoured with a little icing sugar and one of the
                                                            sauce, for example orange and mango ice cream
following...
                                                            with a chocolate sauce, or white chocolate ice cream with a
Liqueur Cream
                                                            raspberry sauce (Puree 1 cup frozen raspberries and add 1-2
Add 2-3 tablespoons liqueur such as Grand
                                                            tablespoons icing sugar).
Marnier, Cointreau, Tia Maria or Baileys.

Almond Cream
                                                            Raspberry Cream Crunch
Add 2 tablespoons ground almonds.
                                                            Whip 300 mls cream. Roughly crush 6 meringues and
Berry Cream                                                 add to cream along with 1 cup raspberries (Fresh or frozen).
Use half to one cup of strawberries,                        Fold all gently together. Spoon into brandy baskets.
raspberries or blueberries.

Crush berries a little using the back of a fork.
                                                            Dried Fruit Compote Baskets
Passionfruit Cream                                          Place the following in saucepan - 1 cup water, 1/4 cup sugar,      1

Add pulp of 3-4 passionfruit.                               1 tablespoon lemon juice and 1 cup dried fruit. Use

Yoghurt Cream                                               combinations of apricots, figs, prunes, raisins and add a few

Add 1-2 tablespoons natural sweetened yoghurt.              blanched almonds.

Brandy Cream                                                Simmer very gently for 20 minutes and leave to cool.

Add 1-2 tablespoons brandy.                                 Place in baskets and serve with whipped cream.

Chocolate Cream

Add one crushed chocolate flake bar to cream (or half cup   Fruit Baskets

of grated chocolate).                                       Serve with double, whipped or clotted cream.

                                                            Prepare fruit and place in a bowl for about 1 hour before
Ricotta Cream
                                                            serving in brandy baskets so flavours have time to combine.
Stir 1 cup ricotta until smooth. Fold into whipped

cream. Or add chopped nuts and candied citrus
                                                            Oranges sliced with a little orange liqueur added and
peel, then spoon into brandy snaps. Serve in a large bowl
                                                            sprinkled with sliced crystallised ginger. Tamarillos peeled and
with scoops of flavoured ice cream and or sorbet.
                                                            sliced. Add 2 tablespoons port and 2 tablespoons sugar.
Arrange cream-filled brandy snaps on cakes,
                                                            Drain tinned cherries and add a little cherry brandy or kirsch.
tarts or cheesecakes, like spokes on a wheel.
                                                            Peel and cut pears into slices. Poach in a syrup of red wine,
Mascarpone Cream                                            sugar and water.
Stir 1 cup mascarpone until smooth. Fold into whipped

cream. Or beat 300 grams mascarpone until smooth            Use interesting combinations of fruit like strawberries,
and mix into 100 grams of melted chocolate.                 raspberries and blueberries or rockmelon, passionfruit

                                                            and orange or kiwifruit, green grapes and apple.

				
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posted:3/14/2010
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