serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 625 ml (21 oz/2½ cups) milk
- 60 ml (2 oz/¼ cup) blue heaven syrup
- 4 scoops vanilla ice cream
Monster your shake
- 60 ml (2 oz/¼ cup) blue heaven syrup
- whipped cream, coloured blue
- fizzy candy blocks, for decorating
- 3 tbsp Popping candy
- 2 iced donuts, coloured green (see note)
- 4 sherbet cones
- 2 sour straps
Instructions
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
Line the inside of each glass with syrup. Using a spatula, smear some of the whipped cream around the outer rims, then decorate with the fizzy candy blocks and some of the popping candy. Gently pour in the shake and top with a scoop of ice cream.
Place the donuts on top and, using a piping bag fitted with a star nozzle, pipe a little whipped cream into the hole. Fill with popping candy. Decorate with the sherbet cones and sour straps.
Note:
• 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.
