serves
2
prep
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 250 ml (8½ oz/1 cup) milk
- 125 g (4½ oz/1 cup) fresh or frozen raspberries
- 2 tbsp raspberry syrup (see note)
- 1 scoop raspberry sorbet
Monster your shake
- 85 g (3 oz) packet raspberry jelly crystals
- 2 scoops vanilla ice cream
- whipped cream
- 8 marshmallow cookies (such as Iced VoVos)
- Red sprinkles, fresh raspberries, raspberry gummies and edible flowers, for decorating
Chilling time: 2 hours
Instructions
Mix the jelly according to the packet instructions. Divide the mixture between the glasses and place in the fridge, leaning securely against a bowl so the glasses sit at an angle. Chill for at least 2 hours or until set.
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
Using a spatula, smear some whipped cream around the outer rims of the glasses. Gently pour in the shake and top with a scoop of ice cream.
Using a piping bag fitted with a star nozzle, pipe a generous amount of whipped cream onto the top of the shakes. Slide in two marshmallow cookies each, pipe on a little more cream and decorate with the sprinkles, fresh raspberries, raspberry gummies and flowers.
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.
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.
