• Jelly donut bloody murder (Chris Middleton)Source: Chris Middleton

Oozing with raspberry syrup, this shake will have you screaming for more.

Serves
2

Preparation

15min

Skill level

Easy
By
Average: 5 (1 vote)
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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 

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.

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.

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.