serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 625 ml (21 oz/2½ cups) milk
- 250ml (8½ oz/1 cup) raspberry syrup (see note)
- 125 g (4½ oz/4½ oz/1 cup) fresh or frozen raspberries
- 1 tsp ground cinnamon
- 2 scoops vanilla ice cream
Monster your shake
- raspberry syrup (see note)
- 2 scoops vanilla ice cream
- whipped cream
- 2 jelly/jam-filled donuts (see note)
- 6 mini raspberry Kit Kats, broken into fingers
- pink and red sprinkles, for decorating
Instructions
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
Fill two food-safe plastic syringes with raspberry syrup and set aside.
Line the inside of each glass with raspberry syrup. Gently pour in the shake and top with a scoop of ice cream. Using a piping bag fitted with a star nozzle, cover the shakes with whipped cream.
Place the donuts on top of the cream, stick in the syringes and decorate with the Kit Kats and sprinkles.
Note:
• To make a batch of raspberry syrup, combine 55 g sugar with 1½ tablespoons water in a medium- sized saucepan over low heat. Stir constantly for 2 minutes until the sugar has dissolved, brushing any sugar from the sides of the pan with a wet pastry brush. Add 250g fresh or frozen raspberries 150g raspberry syrup and 1½ tablespoons glucose syrup, and stir for 1 minute or until well combined. Remove from the heat and set aside to cool to cool completely. Puree with a hand-held blender for 1 minute or until smooth. Transfer into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week.
• To make the jam-filled donuts, place 250 g (9 oz/12⁄3 cup) plain (all-purpose) flour, 3 tablespoons caster (superfine) sugar, 2½ teaspoons dried yeast, 2 eggs and 80 ml (2½ oz/1⁄3 cup) warm water in the bowl of an electric mixer. Mix on low speed for 3 minutes or until combined and elastic. With the motor running, add 70 g (2½ oz) softened unsalted butter (cut into 9 cubes) one cube at a time, until incorporated. Transfer to a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until doubled in size. Knock back the dough and turn out onto a lightly floured bench. Roll the dough out to 1 cm (½ in). Cut into rounds using an 8 cm (3¼ in) cookie cutter. Transfer to a lightly oiled baking tray and cover with plastic wrap. Set aside in a warm place for 30 minutes, or until doubled in size. Heat the oil in a deep-fryer or saucepan to 160°C (320°F). Fry the donuts, in batches, for 1 minute on each side or until golden. Remove with a slotted spoon and drain on paper towel. Place 1 cup of jam into a piping bag fitted with a 5 mm (¼ in) nozzle. Insert the tip into the side of the donut and squeeze in your desired amount.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
