Two ways with Brandy Baskets

Ingredients
- 1/2 cup cream
- 1 cup thick plain yoghurt
- 1 cup marshmallows, cut into halves
- 2/3 cup strawberries
- 2/3 cup blueberries
- 2/3 cup raspberries, plus leave extra berries for garnish
- 1 Tbsp icing sugar
- Store-bought brandy baskets
Method
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AMBROSIA
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1. Whip the cream to form soft peaks. Fold through the yoghurt, marshmallows and 1 cup of chopped mixed berries. Refrigerate until needed or overnight.
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2. In a food processor, blend the remaining berries and icing sugar. Strain through a sieve to remove the pips.
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3. When ready to serve, softly fold the berry mixture in to the ambrosia mixture, then spoon into the brandy baskets. Garnish with extra berries.
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LEMON CURD WITH FRESH RASPBERRIES:
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Ingredients:
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½ cup lemon curd
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¾ cup sour cream
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8 fresh raspberries
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Mint leaves to garnish
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Store-bought brandy baskets
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1. In a small bowl, combine the lemon curd and sour cream. Refrigerate until ready to serve.
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2. To serve, fill each brandy basket with curd mixture and top with a raspberry and a small mint leaf.
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Tip: For something different try placing the fillings into the freezer for two hours and serving in glasses like a semifreddo, then crumble some brandy snap basket over the top.