serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 375 ml (12½ oz/1½ cups) milk
- 315 g (11 oz) chopped fresh or frozen mango
- ½ lime, juiced
- 4 scoops mango sorbet
- 90 g (3 oz/1⁄3 cup) passionfruit pulp
Monster your shake
- passionfruit curd (see note)
- ½ mango, flesh finely sliced
- 2 cinnamon donuts (see note)
- Italian meringue topping (see note)
- 1 passionfruit, cut into quarters
- 1 round caramel wafer, cut in half
- fresh blueberries, for decorating
Instructions
To make the shake, combine the milk, mango, lime juice and sorbet in a blender or food processor. Blend until smooth and combined, then stir in the passionfruit pulp.
Using a spatula, smear the passionfruit curd around the outer rim of each glass and gently pour in the shake.
Thread half the mango slices onto two skewers. Top each shake with a cinnamon donut and stick the skewers in.
Using a piping bag fitted with a medium round nozzle, pipe a small mound of meringue in the middle of each doughnut. Lightly brown the meringue using a kitchen blowtorch.
Nestle the passionfruit quarters into the meringue and top with the blueberries, wafer pieces and remaining mango slices.
Note:
• To make the passionfruit 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 and 90 g (3 oz/⅓ cup) passionfruit pulp, 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 seeds, pass through a fine mesh sieve. The curd will keep in an airtight container 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 Italian meringue topping, place 170 g (6 oz/3⁄4 cup) caster (superfine) sugar and 60 ml
(2 oz/¼ cup) water in a medium- sized saucepan over low heat. Stir until the sugar dissolves, increase heat to high and, measuring with a candy thermometer, cook until the syrup reaches 120°C (250°F) (6–8 minutes). Meanwhile, place 2 egg whites and cream of tartar in a bowl and, using an electric mixer, beat on low for 5–6 minutes until the cream is fluffy and holds soft peaks. With the beaters running, slowly add the syrup. Increase the speed to medium–high and beat for 5 minutes or until the mixture is thick, glossy and holds stiff peaks. Leave the mixer running on low until ready to use.
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.
