Recipe

The ultimate Borough Market milkshake

by Beca Lyne-Pirkis

An oozing, indulgent, dessert of a milkshake

Using whole unpasteurised milk as well as goat’s milk ice cream, honey, spices and fresh fruit from Borough Market’s most renowned traders and producers, this relatively simple list of ingredients combined, in my opinion, makes the ultimate Borough Market milkshake. This shake is not for the faint-hearted.

Ingredients

For the honeycomb:
200g caster sugar
5 tbsp honey 
Butter to grease
2 tsp bicarbonate of soda

Raspberry compote:
75g fresh raspberries 
1 tbsp honey 
1-2 tbsp water

To decorate:
50g white chocolate
Cinnamon stick 
A handful of fresh raspberries
An additional scoop of ice cream
Straw

For the milkshake:
3-4 large scoops of vanilla ice cream (I used Greedy Goat Billy Vanilly)
Whole milk, enough to loosen the ice cream 
1-2 tbsp honey 
1½ tsp apple pie spice mix 

Method

Start by making the honeycomb. Place the caster sugar and honey into a saucepan and bring to a boil/bubble. Meanwhile, grease a baking tray with butter ready for the honeycomb.

Once the sugar has dissolved and the liquid is a beautiful shade of amber, remove the pan from the heat and add in the bicarbonate of soda, stirring continuously as the mixture bubbles up and expands, then carefully pour into your greased tin. Leave to cool and harden—at least 2 hours.

To make your raspberry compote, place the raspberries into a saucepan along with the honey and water. Cook over a medium heat for a few mins until the berries soften. Remove from the heat and leave to cool completely before using.

To decorate your glass, melt the white chocolate and leave to cool, but not harden. Either dip or paint the chocolate onto the top inch of your glass with a pastry brush. I prefer to dip as this also allows some of the chocolate to dripple deliciously down the glass. I dipped 3 times, allowing the chocolate to harden a little in between each dunk.

Crumble up some of the honeycomb and stick it to the chocolate so that you have a heavily decorated glass, ready for the milkshake and toppings.

Finally, the milkshake. Scoop the ice cream into a blender or a large jug, if you’re using a stick blender. Add a good slug of milk, but go easy as you can always add more later if needed. Next add 1 good tbsp of honey and a heaped tsp of the apple pie spice mix. Blend until thick and smooth.

Carefully pour half of the milkshake into the prepared glass, then drizzle in some of the compote down the sides of the glass to add a bit of colour and flavour. Add the remaining milkshake followed by another (large) scoop of ice cream on the top. 

To finish, decorate your milkshake with more compote, letting it ooze down the sides of the over-filled glass, add some fresh raspberries, a cinnamon stick and huge piece of honeycomb. Don’t forget to add a straw and a spoon and serve your shake on a plate.

Recipe: Beca Lyne-Pirkis