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  • We're trying out two brand-new strawberry-based recipes.

  • First up, an unusual take on the classic strawberries and cream.

  • Pop the strawberries in there? Yeah.

  • To get the most out of our fruit, we're bathing it in sugar and lemon.

  • And that's going to release all the juices. Yeah. OK.

  • It actually enhances the flavour.

  • For a little sharpness - kumquats.

  • For anyone who's never tasted a kumquat before...

  • Yeah. ..it's like a mix between a lemon and an orange.

  • It's very citrusy, really sharp. Yes, and it has, like,

  • a surprising quality, doesn't it?

  • When you're like, "Mm..."

  • This is the milk base -

  • milk, cornflour and sugar that's just been thickened.

  • To make this super rich,

  • we're adding an ingredient you wouldn't expect in a lolly -

  • ricotta cheese.

  • Kind of whisk it in, so that it's really well blended.

  • And fresh cream.

  • Then our magic ingredient to give this lolly it's summer bloom.

  • That is nice. The orange blossom, yeah.

  • You have to put...by the teaspoon... I knew you would come in

  • with the orange blossom.

  • Put a teaspoon to start with. I would put one and a half teaspoons.

  • Claudia said one. OK, that's probably enough.

  • Give that a little mix.

  • When you're working together in the kitchen and creating,

  • do you guys ever bicker? Yeah, but we have different ideas

  • about things. I mean, I think I like to heighten the flavour

  • until you can't heighten it any more. Nadia's much more creative

  • and I'm more traditional. No, you're very creative,

  • but you're more sensible, maybe, like, you know...

  • Your experience and everything.

  • Today, I'm the orange blossom umpire.

  • More.

  • I quite like it like this. Let's leave it like that,

  • because I'm known to overdo, seriously.

  • To go with our flowery kumquat ricotta cream mixture -

  • pureed strawberries.

  • To make a swirled effect, we're alternating

  • the two different mixtures.

  • So then I'll put a little bit more.

  • And then you put yours.

  • Fancy contraption. Very high-tech.

  • Into the moulds, and then into the freezer. Into the freezer.

  • That's it? That's it.

  • Our second lolly will be translucent.

  • The base is a sugar syrup, flavoured with hibiscus and tarragon.

  • I didn't put too much hibiscus in. Oh!

  • Tarragon's not too strong.

  • I like that.

  • I like that a lot.

  • We're suspending chopped strawberries all the way through.

  • Everything about this ice lolly is summer.

  • It couldn't be simpler - just cover the fruit with the syrup.

  • Done.

  • OK, so, sticks in, and then into the freezer.

  • While we're coming up with some new flavours, at their

  • West London factory, they're preparing for the summer rush.

  • Ice Kitchen works around the clock to produce 8,000 lollies a day,

  • to satisfy a growing demand,

  • and I'm hoping our new recipes will be good enough

  • to join the production line.

  • This should be the moment of truth.

  • Oh! Ooh. Aw, wow!

  • Yes, they look so good!

  • Look at that one.

  • First up, our gourmet twist on strawberries and cream,

  • with ricotta, kumquats, and orange blossom.

  • Topped off with melted chocolate and pistachios.

  • Toppings are a fun way to make any lolly extra special.

  • Oh, man.

  • I think the ricotta adds another dimension.

  • Yeah, but what do you think of the kumquat?

  • For me, I like it, because it just breaks it up. I love the kumquat.

  • Strawberries and cream, classic British summer flavours, tennis,

  • you know, that's what I think when I think strawberries and cream.

  • But this is such a good play on the classic.

  • Next up...

  • Ooh! Ooh, they look nice.

  • ..our syrup-based strawberries with hibiscus and tarragon.

  • Oh, look at those. Lovely.

  • They look so good. OK, let's see. Wow.

  • So, yeah... Can you smell the tarragon straight away? Mm. Yeah.

  • Oh, good, good. That's a winner.

  • That's a winner. I think, with the tarragon...

  • Are you keeping it? Are you keeping this one?

  • It's going into the range. I think you should keep this one.

  • I think we should be eating ice lollies all year round.

  • Forget the summer, like, always, forever.

  • Yay. I agree. I agree.

We're trying out two brand-new strawberry-based recipes.

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B2 BBC lolly cream blossom orange summer

A surprise twist on the classic ice lolly! | Nadiya's Summer Feasts - BBC

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    林宜悉 posted on 2019/09/28
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