Raspberry Beret Monster Shake

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

Serves 2


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


  • 85 g (3 oz) packet raspberry jelly crystals
  • Whipped cream
  • 2 scoops vanilla ice cream
  • 4 marshmallow cookies (such as Iced Vovos)
  • red sprinkles, for decorating
  • fresh raspberries, for decorating
  • raspberry gummies, for decorating
  • edible flowers, for decorating
  1. 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.
  2. To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
  3. 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.
  4. 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.

Raspberry Syrup

MAKES 500 ML (17 FL OZ/2 CUPS)

  • 55 g (2 oz/¼ cup) caster (superfine) sugar
  • 250 g (9 oz) fresh or frozen raspberries
  • 150 g (5½ oz/½ cup) raspberry jam
  • 1½ tablespoons glucose syrup
  1. Combine the 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 side of the pan with a wet pastry brush. Add the remaining ingredients and stir for 1 minute or until well combined.
  2. Remove from the heat and set aside to cool completely. Puree with a hand-held blender for 1 minute or until smooth. Transfer into a squeeze bottle or container.
  3. The syrup will keep in the fridge for up to 1 week.

NOTE: For a smooth syrup, pass the pureed mixture through a fine-mesh sieve.

Extracted from Monster Shakes by Vicki Valsamis. Photography 2016 © Chris Middleton. Published by Smith Street Books. RRP $NZ28.99. Out now.

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