Luscious peaches and cream – the perfect partners in crime for a shake that is just pretending to be oh so sweet and innocent.
- 375 ml (12½ oz/1½ cups) milk
- 200 g (7 oz/1 cup) drained tinned peach slices
- 125 ml (4 oz/½ cup) peach syrup
- 185 ml (6 oz/3⁄4 cup) thickened cream
- 2 scoops vanilla ice cream
Monster your shake
- buttercream frosting (see note)
- 2 scoops peach or vanilla ice cream
- 2 cinnamon donuts (see note)
- whipped cream
- 6 dried peach halves
- 4 vanilla wafer rolls
- caramel syrup (see note)
- 2 marshmallow balls
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.
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
Using a spatula, smear the frosting around the outer rim of each glass. Gently pour in the shake and top with a scoop of ice cream.
Cut a small slit in the side of each of the donuts, then slide onto the rims of the glasses.
Using a piping bag fitted with a star nozzle, pipe a generous amount of whipped cream on top of the shakes. Top with the dried peaches, wafer rolls and marshmallows. Lightly brown the marshmallows using a kitchen blowtorch, then drizzle everything with caramel syrup.
• To make buttercream frosting, place 125 g (4½ oz/½ cup) softened unsalted butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in 92 g (3¼ oz/¾ cups) sifted icing sugar and 2 tablespoons milk, then another 92 g (3¼ oz/¾ cups) sifted icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week.
• To make the cinnamon 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. Use a 2.5 cm (1 in) cutter to cut the holes, if required. 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, for1 minute on each side or until golden. Remove with a slotted spoon and drain on paper towel. Combine ½ teaspoon ground cinnamon with 110g (½ cup) sugar and roll still-warm donuts in the mixture.
• For the caramel syrup, combine 330 g (11½ oz/1½ cups) sugar with 60 ml (2 oz/¼ cup) 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. Increase the heat to medium–high and boil for 2 minutes then reduce the heat to medium and simmer without stirring for 10 minutes or until golden. Remove from the heat and add 125 g (4½ oz/2⁄3 cup lightly packed) brown
sugar and 300 ml (10 oz) thickened cream and stir until combined. Return to medium heat and stir for 2 minutes until smooth. Do not boil. Set aside to cool completely before transferring into a squeeze bottle or container. This syrup will keep in the fridge for up to 2 weeks.
This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.