serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 250 ml (8½ oz/1 cup) milk
- 80 g (23⁄4 oz/¼ cup) orange curd (see note)
- 500 ml (17 oz/2 cups) orange juice
- 1 tbsp grated orange zest
- 1 tbsp icing (confectioners’) sugar
- 4 scoops vanilla ice cream
Monster your shake
- white chocolate ganache (see note)
- 2 scoops vanilla ice cream
- 1 ice cream wafer, cut in half on an angle
- 2 choc-orange cookies
- orange cotton candy, for decorating
- 1 tbsp grated orange zest
- orange blossom whipped cream (see note)
- choc-dipped oranges (see note)
- orange sprinkles, for decorating
Instructions
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
Using a spatula, smear the ganache around the outer rim of each glass then decorate with the orange sprinkles. 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 on top
of the shakes. Decorate with the choc-dipped oranges, wafer pieces, cookies and cotton candy, and sprinkle with zest.
Note:
• To make the orange curd, add 2 eggs, 2 egg yolks and 170 g (6 oz/¾ cup) caster (superfine) sugar to a medium saucepan and whisk for 4 minutes or until smooth and pale. Place over low heat and add 90 g (3 oz/⅓ cup) chilled, chopped unsalted butter, the zest and juice of 1 orange, and whisk the mixture constantly for 3-4 minutes or until thickened. Remove from the heat and allow to cool for 30 minutes. If you prefer a totally smooth curd without zest, pass through a fine mesh sieve. The curd will keep in an airtight container for up to 1 week.
• For the white chocolate ganache, place 250 g (9 oz) white cooking chocolate (broken into pieces) and 80 ml (2½ oz/1⁄3 cup) thickened cream 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 for 3–4 minutes until melted and smooth. Set aside to cool for 10–15 minutes, stirring occasionally, until nice and thick.
• For the orange-blossom whipped cream, place 300 ml (10 oz) thickened cream in a medium-sized bowl along with 2 tablespoons orange blossom water, 1 teaspoon orange zest and 2 tablespoons icing (confectioners’) sugar. 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.
• To make the choc-dipped oranges, preheat your oven to 70°C (160°F). Cut 1 orange into thin slices, and place onto a wire rack set over a baking tray and place in the oven for 3 hours or until dehydrated. Meanwhile, place 175 g (6 oz) dark 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, then side aside to cool slightly. Dip each orange slice half way into the melted chocolate and place back onto the wire rack to set. The choc-dipped oranges will keep in an airtight container for up to 1 month.
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.
