serves
2
prep
20 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 750 ml (251½ oz/3 cups) milk
- 60 g (2 oz) cotton candy
- 4 scoops bubblegum ice cream
- 3 drops red food colouring
Monster your shake
- 150 g (5½ oz/1 cup) milk chocolate buttons
- pink and white sprinkles, for decorating
- Whipped cream
- 2 tbsp strawberry syrup (see note)
- 2 scoops bubblegum ice cream
- 2 iced donuts, coloured pink (see note)
- 2 ice cream waffle cones
- 60 g (2 oz) cotton candy
- purple and pink mini musk candies, for decorating
- 4 sprinkle-covered cookies rainbow sprinkles, for decorating
Instructions
Place the chocolate buttons in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until melted and smooth. Dip the rims of the glasses into the melted chocolate and sit upright, allowing the chocolate to drizzle down the glasses. Decorate with the pink and white sprinkles.
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
Gently pour the shake into the glasses and top with a scoop of ice cream. Place the donuts on top of the glass and set the waffle cone into the hole. Fill the cone with cotton candy and decorate the donut with the mini musk candies.
Using a piping bag fitted with a star nozzle, pipe two blobs of whipped cream on top of the donut. Stick two cookies into the cream and decorate with rainbow sprinkles.
Note:
• To make a batch of strawberry syrup, combine the sugar with 1½ tablespoons of caster 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 250 g (9 oz) strawberries, hulled, 150g (5½ oz/½ cup) strawberry jam 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 iced 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 125g (1 cup) icing (confectioners’) sugar with 1½ tablespoons water. While mixing, slowly add food colouring until you reach the shade you want. Dip cooled donuts into the icing followed by sprinkles (if using). Place on a wire rack to set.
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.
