Raspberry Beret

A layer of raspberry jelly set at a jaunty angle serves as the perfect base for this fruity treat.

Raspberry Beret Credit: Chris Middleton

• serves

  2

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 250 ml (8½ oz/1 cup) milk 
• 125 g (4½ oz/1 cup) fresh or frozen raspberries 
• 2 tbsp raspberry syrup (see note)
  
• 1 scoop raspberry sorbet 

Monster your shake 

• 85 g (3 oz) packet raspberry jelly crystals 
• 2 scoops vanilla ice cream
  
• whipped cream 
• 8 marshmallow cookies (such as Iced VoVos) 
• Red sprinkles, fresh raspberries, raspberry gummies and edible flowers, for decorating 

Chilling time: 2 hours

Instructions

Mix the jelly according to the packet instructions. Divide the mixture between the glasses and place in the fridge, leaning securely against a bowl so the glasses sit at an angle. Chill for at least 2 hours or until set. 

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Using a spatula, smear some whipped cream around the outer rims of the glasses. 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 onto the top of the shakes. Slide in two marshmallow cookies each, pipe on a little more cream and decorate with the sprinkles, fresh raspberries, raspberry gummies and flowers. 

Note: 

• To make a batch of raspberry syrup, combine 55 g 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 250g fresh or frozen raspberries 150g raspberry syrup 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. 

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.

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.