BUBBLEGUM FAIRY FLOSS MILKSHAKES

Wednesday, January 01, 2020

YOU'LL NEED...

• 500ml cups milk

• 100ml thickened cream

• 200g white choc

• 4 scoops Vanilla Ice cream

• 2 drops pink food gel

• 2 drops blue food gel

• ½ tsp bubblegum essence

• 2 generous handfuls of fairy floss

LET'S GET COOKING...

1. To make pink ganache add cream and chocolate to a microwave safe bowl and microwave for 20 seconds at a time until smooth. Take care not to burn it as it’s only a small amount. Add pink food dye and mix in until the ganache is evenly coloured with no white streaks. Add to a squeeze bottle or zip lock bag and set aside.

2. Add milk, ice cream, blue food dye and bubblegum essence to a blender and blend on high until everything is well combined.

3. Squeeze some drips of pink ganache around the inside of your serving glass. Add the bubblegum milk and finish off with a generous helping of fairy floss.

4. Serve immediately

5. Tip: If you want to make your milkshake extra chill on a hot day add a couple ice cubes in with your milk ingredients.

BANANA CARAMEL PIE

Thursday, March 10, 2016

Ingredients: 

• 1 14-ounce can sweetened condensed milk

• 3 bananas, sliced

• 1 9-inch prepared graham cracker crust

• 1/2 pint heavy creamed, whipped to stiff peak stage

• 2 ounces chocolate, shaved

Note: This pie is often called Banoffee.

Method: 

To make the caramel or Dulce de Leche:

Stove Top Method:  Remove the label from can of sweetened condensed milk.  Put in pot and cover completely with water.  Bring to a boil and reduce heat to a simmer.  Cook for 2 1/2 hours.  Be sure to keep the can totally covered in water to be safe.  The can will burst if it is not completly covered in water the whole time!  Be careful!!  When cooled enough that you can handle with can with your bare hands, it is safe to open. Note: If you have courious children make sure you do this on a back burner.

Crock Pot Method:  Take the label off the can and place in crock pot.  Cover completely with water.  Put lid on and cook on low for 8-10 hours.  Just once again make sure there is plenty of water and the cans are covered the entire time!  Cool before opening.

Oven Method:  Open can of sweetened condensed milk and pour into a glass pie plate.  Cover with tin foil.  Place in a roasting pan and fill pan halfway with water. Place in a 300˚F oven and bake for 40 minutes or until is a rich caramel color.

You can purchase Dulce de Leche - made by Nestles from many markets, especially those with a good Mexican food section.

Once your caramel is cooled enough to handle the can, open can and pour contents into pie crust. Slice bananas, they should not be too ripe, over top or place into crust prior to adding caramel; cool in refrigerator for a couple of hours.

To serve, top with whipped cream. Scatter shaved chocolate  on top.

Note: There is some risk when boiling an unopened can of it popping open or even small explosion. It must be carefully watched and always covered with water. To be safe, use the oven method or purchase Dulce de Leche at your market.

NUTELLA DONUT MILKSHAKE

Thursday, March 10, 2016

1/2 cup or 125millilitres (4.23 fluid ounces) ganache
400millilitres (13.53 fluid ounces) milk (4% fat)
2 generous scoops of ice cream
2 tablespoons Nutella

Additional 1/2 cup of Nutella
Additional 2 scoops of ice cream for putting into the glasses.
Whipped cream

In a blender put milk, ganache, a big spoon of Nutella and ice cream. Blend well.

Smear some Nutella inside the jars and around the top edge, flatten it around a bit. Then add hazelnuts around the top of each one. Add a scoop of ice-cream and pour in the Nutella milkshake.

Donut

Place some Nutella inside Donut . Then add ice cream and vanilla milkshake.

Top with cream, add a straw and a donut to the top.