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We're trying out two brand-new strawberry-based recipes.
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First up, an unusual take on the classic strawberries and cream.
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Pop the strawberries in there? Yeah.
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To get the most out of our fruit, we're bathing it in sugar and lemon.
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And that's going to release all the juices. Yeah. OK.
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It actually enhances the flavour.
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For a little sharpness - kumquats.
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For anyone who's never tasted a kumquat before...
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Yeah. ..it's like a mix between a lemon and an orange.
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It's very citrusy, really sharp. Yes, and it has, like,
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a surprising quality, doesn't it?
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When you're like, "Mm..."
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This is the milk base -
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milk, cornflour and sugar that's just been thickened.
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To make this super rich,
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we're adding an ingredient you wouldn't expect in a lolly -
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ricotta cheese.
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Kind of whisk it in, so that it's really well blended.
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And fresh cream.
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Then our magic ingredient to give this lolly it's summer bloom.
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That is nice. The orange blossom, yeah.
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You have to put...by the teaspoon... I knew you would come in
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with the orange blossom.
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Put a teaspoon to start with. I would put one and a half teaspoons.
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Claudia said one. OK, that's probably enough.
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Give that a little mix.
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When you're working together in the kitchen and creating,
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do you guys ever bicker? Yeah, but we have different ideas
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about things. I mean, I think I like to heighten the flavour
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until you can't heighten it any more. Nadia's much more creative
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and I'm more traditional. No, you're very creative,
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but you're more sensible, maybe, like, you know...
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Your experience and everything.
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Today, I'm the orange blossom umpire.
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More.
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I quite like it like this. Let's leave it like that,
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because I'm known to overdo, seriously.
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To go with our flowery kumquat ricotta cream mixture -
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pureed strawberries.
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To make a swirled effect, we're alternating
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the two different mixtures.
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So then I'll put a little bit more.
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And then you put yours.
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Fancy contraption. Very high-tech.
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Into the moulds, and then into the freezer. Into the freezer.
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That's it? That's it.
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Our second lolly will be translucent.
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The base is a sugar syrup, flavoured with hibiscus and tarragon.
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I didn't put too much hibiscus in. Oh!
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Tarragon's not too strong.
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I like that.
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I like that a lot.
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We're suspending chopped strawberries all the way through.
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Everything about this ice lolly is summer.
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It couldn't be simpler - just cover the fruit with the syrup.
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Done.
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OK, so, sticks in, and then into the freezer.
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While we're coming up with some new flavours, at their
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West London factory, they're preparing for the summer rush.
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Ice Kitchen works around the clock to produce 8,000 lollies a day,
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to satisfy a growing demand,
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and I'm hoping our new recipes will be good enough
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to join the production line.
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This should be the moment of truth.
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Oh! Ooh. Aw, wow!
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Yes, they look so good!
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Look at that one.
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First up, our gourmet twist on strawberries and cream,
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with ricotta, kumquats, and orange blossom.
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Topped off with melted chocolate and pistachios.
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Toppings are a fun way to make any lolly extra special.
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Oh, man.
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I think the ricotta adds another dimension.
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Yeah, but what do you think of the kumquat?
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For me, I like it, because it just breaks it up. I love the kumquat.
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Strawberries and cream, classic British summer flavours, tennis,
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you know, that's what I think when I think strawberries and cream.
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But this is such a good play on the classic.
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Next up...
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Ooh! Ooh, they look nice.
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..our syrup-based strawberries with hibiscus and tarragon.
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Oh, look at those. Lovely.
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They look so good. OK, let's see. Wow.
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So, yeah... Can you smell the tarragon straight away? Mm. Yeah.
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Oh, good, good. That's a winner.
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That's a winner. I think, with the tarragon...
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Are you keeping it? Are you keeping this one?
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It's going into the range. I think you should keep this one.
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I think we should be eating ice lollies all year round.
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Forget the summer, like, always, forever.
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Yay. I agree. I agree.
