All the colours of the rainbow in one easy milkshake.
SERVES - 2 PREPARATION - 25 minutes SKILL LEVEL - easy
In honour of Harvey Milk Day I decided to make these yummy rainbow pride-themed milkshakes. Harvey Milk was an LGBT activist in San Fransisco and paved the way for the gay rights movement over there as the first openly gay elected member of politics until he was tragically assassinated. But his legacy lives on in one of Americas most LGBT friendly cities.
Ingredients 500 ml milk (any type will do) 2 scoops of vanilla ice cream 1 tsp vanilla extract Thickened cream (for whipping) 2 drops of bubblegum essence (optional)
Rainbow ganache: 300 g white cooking chocolate 150 g thickened cream (min 35 per cent fat content) coloured sprinkles 1 drop each of yellow, purple, blue, green and red food gel. Liquid food dye will not work.
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.
Instructions Add white chocolate and cream to a large bowl along with the cream and microwave for 30 seconds at a time. Repeat until smooth. Split into 6 bowls and add food colouring to each bowl and mix until well combined. Transfer each coloured ganache to a piping bag or zip lock bag and set aside. You’ll use the 6th bowl to decorate the lids of your serving jars. Add thickened cream to a large metal mixing bowl. Whip on high using a hand mixer until cream thickens to stiff peaks that can hold their shape. Cover with plastic wrap and set aside in the fridge. To decorate your mason jar dip each jar top into some of the plain white ganache. Let as much of the ganache drip off as you can. Then dip it into coloured sprinkles. To decorate with rainbow ganache simply snip off the end of your piping bag with ganache and pipe each colour next to the other, slightly overlapping on the last colour. Follow the order of a rainbow. Green, Yellow, Orange, Red, Blue Purple. Once they’re decorated, set them aside in the fridge. Add milk, ice cream, bubblegum essence and vanilla extract in a food blender and blend until everything is well combined. Pour into your serving jar. Fit the end of your piping bag with a tip and fill with whipped cream. Pipe on top of your milkshake. It may sink a little. One way to prevent this is to pipe starting in the centre and make your way around the outside of the jar so that the cream sticks to the glass and then continue piping to create a cone effect. sprinkle with coloured sprinkles. Finish off with a serving straw or two if you’re sharing.
Note • I use a Wilton 1 M tip for my piping here.
This recipe is from Nick Makrides from The Scran Line.