This Turkish delight-infused, thick and gooey mixture is liquid gold – it’s just like drinking a chocolate bar.
- 625 ml (21 oz/2½ cups) milk
- 4 x 55 g choc-coated Turkish delight bars
- 1 tbsp rosewater essence
- 4 scoops vanilla ice cream
- 2 drops red food colouring
Monster your shake
- 2 scoops vanilla ice cream
- 2 choc-coated Turkish delight bars
- rose whipped cream, coloured pink (see note)
- rose cotton candy, mini musk candies and pink pearl dust, for decorating
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, place the Turkish delight bars and 100 ml (3½ oz) of the milk in a saucepan over low heat and stir continuously
for 5 minutes or until the Turkish delight is soft. Remove from the heat and use a potato masher to break up into small pieces. Add the remaining milk and place in the fridge to chill. Combine the chilled milk mix with the remaining ingredients in a blender or food processor. Blend until smooth and combined.
Pour the shake into glasses and top with a scoop of ice cream. Place a Turkish delight bar across the top of each glass.
Using a piping bag fitted with a medium-sized round nozzle, pipe a swirl of cream on top of the shake. Decorate with the cotton candy, musk candies and pearl dust.
• For the rose whipped cream, place 300 ml (10 oz) thickened cream in a medium-sized bowl along with 2 tablespoons rose water, 2 tablespoons icing (confectioners’) sugar and 1 drop red food colouring. Using an electric mixer, beat on medium for 3–4 minutes until the cream is fluffy and holds soft peaks. Use immediately or transfer to an airtight container. This whipped cream will keep in the fridge for up to 1 week.
This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.