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-In this new series of Cegin Bryn, -I do more al fresco cooking. | 0:00:25 | 0:00:29 | |
-I fish for mackerel in Lleyn... | 0:00:30 | 0:00:32 | |
-..discover a special chorizo -in West Wales... | 0:00:32 | 0:00:36 | |
-..pick berries in Swansea... | 0:00:37 | 0:00:39 | |
-..and use new techniques -and create new recipes. | 0:00:40 | 0:00:43 | |
-I cook and smoke salmon -on the banks of River Teifi. | 0:00:46 | 0:00:49 | |
-I meet food producers -like mushroom man, Cynan Jones. | 0:00:50 | 0:00:53 | |
-I also cook an unusual cut of pork. | 0:00:54 | 0:00:56 | |
-Six ingredients. Six programmes. | 0:00:57 | 0:01:00 | |
-This programme is about cream. | 0:01:01 | 0:01:03 | |
-Recipes to keep you busy -when the weather's miserable. | 0:01:03 | 0:01:07 | |
-Cream is special -because it's so rich. | 0:01:09 | 0:01:12 | |
-I'd fight over the top of the milk -with my brother at breakfast time. | 0:01:12 | 0:01:16 | |
-Cream is rich -and it certainly contains fat... | 0:01:22 | 0:01:25 | |
-..and it's an unfashionable -cooking ingredient. | 0:01:25 | 0:01:29 | |
-I think cream is very luxurious. | 0:01:29 | 0:01:32 | |
-We're very familiar with cream -in Wales. | 0:01:35 | 0:01:38 | |
-We have many yoghurt, buttermilk -and butter producers. | 0:01:38 | 0:01:42 | |
-My grandmother -made rice pudding with cream. | 0:01:43 | 0:01:46 | |
-In this programme, -an amazing rice pudding. | 0:01:46 | 0:01:49 | |
-A farm which produces Jersey cream. | 0:01:51 | 0:01:54 | |
-Bara brith and butter pudding. | 0:01:54 | 0:01:56 | |
-A ginger wine which I need -for my panna cotta dessert. | 0:01:56 | 0:02:00 | |
-Welcome to Cegin Bryn. | 0:02:03 | 0:02:05 | |
-Cream | 0:02:07 | 0:02:10 | |
-I've met many successful -food producers... | 0:02:18 | 0:02:21 | |
-..on my journey around Wales -to film this series. | 0:02:21 | 0:02:24 | |
-Jersey cream and milk is produced -on Abergwenlais Farm, Llandovery... | 0:02:25 | 0:02:29 | |
-..by the herd owned by Mair Cavenagh -and her family. | 0:02:30 | 0:02:34 | |
-Jersey cows are different -from traditional Welsh cows. | 0:02:34 | 0:02:38 | |
-Mair, this programme -is about cooking with cream... | 0:02:46 | 0:02:49 | |
-..and your herd -produces a special cream. | 0:02:50 | 0:02:53 | |
-Tell me about your cows. | 0:02:53 | 0:02:54 | |
-Tell me about your cows. - -They're pure Jersey cows. | 0:02:54 | 0:02:56 | |
-The breed is originally -from the island of Jersey. | 0:02:56 | 0:03:00 | |
-We started in the 1970s with one cow -whose name was Stephanie. | 0:03:00 | 0:03:04 | |
-The numbers increased gradually -since then... | 0:03:04 | 0:03:08 | |
-..and we now have a herd of 150. | 0:03:08 | 0:03:10 | |
-Why did you choose Jersey cows? | 0:03:11 | 0:03:13 | |
-We had two main reasons. | 0:03:14 | 0:03:16 | |
-First, the Jersey suits the land -we have here, in Carmarthenshire. | 0:03:17 | 0:03:21 | |
-They milk well -from the pastures we have here. | 0:03:22 | 0:03:25 | |
-The second reason was we liked -the quality of the milk. | 0:03:25 | 0:03:29 | |
-The Jersey produces milk -of the very highest quality. | 0:03:29 | 0:03:33 | |
-It tastes great -and has a sweetness to it. | 0:03:33 | 0:03:36 | |
-There's more butterfat in the milk -than you normally find... | 0:03:36 | 0:03:41 | |
-..so you get a creamier milk. | 0:03:41 | 0:03:43 | |
-Is it true that every one -of your cows has a name? | 0:03:43 | 0:03:47 | |
-Yes, it's true. | 0:03:48 | 0:03:49 | |
-This is Lexington Louise. | 0:03:49 | 0:03:51 | |
-This is Hallmark Itasca. | 0:03:52 | 0:03:54 | |
-This one here -is one of the Stephanies. | 0:03:55 | 0:03:58 | |
-There are 150 cows in your herd -and every one of them has a name? | 0:03:59 | 0:04:03 | |
-Yes, every one of them. | 0:04:03 | 0:04:05 | |
-Do you milk the herd twice a day, -in the morning and at night? | 0:04:05 | 0:04:09 | |
-Yes, it's vital -to milk them twice a day... | 0:04:10 | 0:04:13 | |
-..for the animal's well-being. | 0:04:14 | 0:04:17 | |
-We milk the herd at six in -the morning and six in the evening. | 0:04:17 | 0:04:21 | |
-It's hard work. | 0:04:21 | 0:04:22 | |
-It's hard work. - -Yes. | 0:04:22 | 0:04:24 | |
-Come on! Come on! | 0:04:35 | 0:04:36 | |
-In addition to farming, -you've started a new business. | 0:04:56 | 0:05:00 | |
-Tell me about that. | 0:05:00 | 0:05:02 | |
-We built the creamery, behind me... | 0:05:03 | 0:05:06 | |
-..so we can process -our own dairy products. | 0:05:07 | 0:05:10 | |
-We produce Jersey cream -from the creamy milk. | 0:05:10 | 0:05:13 | |
-We also sell buttermilk... | 0:05:13 | 0:05:15 | |
-..which is produced -when butter is churned. | 0:05:15 | 0:05:18 | |
-We also bottle milk. | 0:05:19 | 0:05:20 | |
-Did you do extensive research -before you launched the venture? | 0:05:20 | 0:05:25 | |
-Yes, to ensure -our produce was top quality... | 0:05:26 | 0:05:28 | |
-..we visited Jersey, America -and Denmark... | 0:05:29 | 0:05:32 | |
-..to find the best methods -to create fine, Jersey produce. | 0:05:32 | 0:05:36 | |
-Jersey milk reacts differently -from other milk to being churned... | 0:05:37 | 0:05:43 | |
-..and to being separated -to create cream. | 0:05:43 | 0:05:46 | |
-You work with local people too -in the shed behind us. | 0:05:46 | 0:05:50 | |
-Yes, working with businesses, -farms and other producers... | 0:05:50 | 0:05:55 | |
-..is an important element -of the venture. | 0:05:55 | 0:05:57 | |
-I think we'll branch out into -yoghurt production in the future. | 0:05:58 | 0:06:02 | |
-MUSIC | 0:06:09 | 0:06:11 | |
-Several Welsh milk producers work -together to create quality produce. | 0:06:15 | 0:06:20 | |
-Abergwenlais supplies milk and cream -to a Carmarthenshire company... | 0:06:21 | 0:06:27 | |
-..which produces -a special ice cream. | 0:06:27 | 0:06:30 | |
-Cowpots use Jersey cream... | 0:06:30 | 0:06:33 | |
-..for its unique, rich taste. | 0:06:33 | 0:06:36 | |
-Emily Davies was at hand -to explain more. | 0:06:40 | 0:06:42 | |
-Why do you use Abergwenlais cream? | 0:06:43 | 0:06:46 | |
-It's important to Cowpots... | 0:06:46 | 0:06:48 | |
-..to use Welsh produce -which is local to Whitland. | 0:06:48 | 0:06:53 | |
-Abergwenlais is in Llandovery, -so it's quite close to this farm. | 0:06:54 | 0:06:59 | |
-It's extremely important to us -to use top quality ingredients. | 0:06:59 | 0:07:03 | |
-You can taste that commitment -to quality in our ice cream. | 0:07:04 | 0:07:08 | |
-It's important for everyone -in rural Wales to help each other. | 0:07:09 | 0:07:14 | |
-Absolutely. It's quite common in -Pembrokeshire and Carmarthenshire. | 0:07:14 | 0:07:20 | |
-Producers work together -very successfully. | 0:07:20 | 0:07:23 | |
-Rice Pudding | 0:07:29 | 0:07:34 | |
-The first recipe of my new series -is a sweet, rich rice pudding. | 0:07:34 | 0:07:39 | |
-It's a perfect way to keep warm -on cold days. | 0:07:39 | 0:07:42 | |
-First, some pudding rice. | 0:07:44 | 0:07:46 | |
-It's important to use -the correct rice. | 0:07:47 | 0:07:50 | |
-One vanilla pod, -a little bit of milk... | 0:07:50 | 0:07:54 | |
-..and some double cream. | 0:07:55 | 0:07:56 | |
-First, pour the rice -into the saucepan. | 0:07:57 | 0:08:01 | |
-To that, add the seeds -of half the vanilla pod. | 0:08:04 | 0:08:08 | |
-Split the pod and use a knife -to scrape out the seeds. | 0:08:09 | 0:08:12 | |
-Add the vanilla pod and the seeds -to the rice. | 0:08:15 | 0:08:19 | |
-Next, a splash of milk. | 0:08:19 | 0:08:22 | |
-In goes the milk. | 0:08:22 | 0:08:24 | |
-The next ingredient -is some Jersey double cream. | 0:08:25 | 0:08:28 | |
-It's lovely and yellow, -as you can see. | 0:08:28 | 0:08:31 | |
-It's also nice and thick. | 0:08:33 | 0:08:34 | |
-Bring it to the boil, -stirring regularly... | 0:08:36 | 0:08:39 | |
-..and continue to cook -at a rolling boil for ten minutes. | 0:08:39 | 0:08:43 | |
-The idea is to cook the rice -and to reduce the milk and cream. | 0:08:43 | 0:08:47 | |
-You want it to thicken -in a similar way to a risotto. | 0:08:47 | 0:08:52 | |
-When it's boiled for ten minutes, -the rice is ready. | 0:09:07 | 0:09:11 | |
-The liquid has reduced -and it's nice and thick... | 0:09:11 | 0:09:14 | |
-..just coating the rice. | 0:09:15 | 0:09:17 | |
-That's ready. | 0:09:17 | 0:09:19 | |
-I know it looks thick, but there's -one more step to this recipe. | 0:09:19 | 0:09:24 | |
-Allow the mixture -to cool a little... | 0:09:24 | 0:09:26 | |
-..then add sugar and egg yolks. | 0:09:28 | 0:09:30 | |
-The egg yolks give this recipe -a wonderful richness. | 0:09:33 | 0:09:36 | |
-It's like a rice pudding -served in custard. | 0:09:38 | 0:09:41 | |
-Add some caster sugar. | 0:09:45 | 0:09:46 | |
-Whisk it thoroughly. | 0:09:54 | 0:09:56 | |
-The mixture -must become very creamy and light. | 0:09:59 | 0:10:02 | |
-The sugar and egg yolk mixture -is ready. | 0:10:03 | 0:10:06 | |
-It's important the rice isn't hot. | 0:10:08 | 0:10:11 | |
-If the rice is too warm -when you add the yolks... | 0:10:11 | 0:10:14 | |
-..the yolks will cook too quickly -and you'll make scrambled eggs! | 0:10:14 | 0:10:19 | |
-It's important -to stir it very thoroughly... | 0:10:23 | 0:10:27 | |
-..before you put the pan -back on the heat. | 0:10:28 | 0:10:31 | |
-You must heat it up -to cook the yolks. | 0:10:31 | 0:10:34 | |
-As you can see, it's nice and thick. | 0:10:36 | 0:10:39 | |
-It's a rich yellow, -flecked with black vanilla seeds. | 0:10:40 | 0:10:44 | |
-It's ready. | 0:10:45 | 0:10:46 | |
-Chill it in the fridge -for half an hour. | 0:10:47 | 0:10:50 | |
-When you serve it cold, add whipped -double cream to enrich it. | 0:10:53 | 0:10:57 | |
-You don't need additional cream -to serve it hot. | 0:10:58 | 0:11:02 | |
-Here comes the best bit - -tasting it before you serve it. | 0:11:03 | 0:11:07 | |
-Mm! | 0:11:10 | 0:11:11 | |
-Sweet and rich. | 0:11:12 | 0:11:13 | |
-Perfect. | 0:11:14 | 0:11:15 | |
-I like to eat rice pudding -with a spoonful of lemon curd. | 0:11:19 | 0:11:23 | |
-Its fresh taste -complements the rich rice pudding. | 0:11:23 | 0:11:27 | |
-This delicious rice pudding is -even better with a touch of lemon. | 0:11:29 | 0:11:33 | |
-Mm! Very nice. | 0:11:36 | 0:11:38 | |
-. | 0:11:47 | 0:11:47 | |
-Subtitles | 0:11:51 | 0:11:51 | |
-Subtitles - -Subtitles | 0:11:51 | 0:11:53 | |
-The next recipe -is bara brith and butter pudding. | 0:11:56 | 0:11:59 | |
-I'll use Nain's bara brith, -which I made in the first series. | 0:11:59 | 0:12:03 | |
-Bara Brith And Butter Pudding | 0:12:03 | 0:12:07 | |
-First, cut the bara brith -into thin slices. | 0:12:08 | 0:12:11 | |
-The crust on the bara brith is soft, -so it's fine to leave it on there. | 0:12:14 | 0:12:19 | |
-If it is a hard crust, -it's better to remove it. | 0:12:20 | 0:12:24 | |
-The next step is to butter -each and every slice of bara brith. | 0:12:25 | 0:12:29 | |
-It's important to cover the slices -of bara brith with plenty of butter. | 0:12:31 | 0:12:37 | |
-It will give the pudding -an added richness. | 0:12:39 | 0:12:42 | |
-Take a large dish -which will fit into the oven... | 0:12:44 | 0:12:47 | |
-..and cover its bottom -with slices of bara brith. | 0:12:50 | 0:12:53 | |
-Arrange another layer of bara brith -in the opposite direction. | 0:12:56 | 0:13:01 | |
-Cover the whole bowl. | 0:13:01 | 0:13:02 | |
-Warm some milk in a pan -but don't bring it to the boil. | 0:13:04 | 0:13:08 | |
-Add a little bit of vanilla -to the milk. | 0:13:10 | 0:13:13 | |
-As the milk heats up, -I need some caster sugar... | 0:13:16 | 0:13:20 | |
-..and whole eggs. | 0:13:20 | 0:13:23 | |
-Add a little bit of sugar. | 0:13:29 | 0:13:31 | |
-It's important to whisk the eggs -and the sugar thoroughly... | 0:13:39 | 0:13:43 | |
-..before the warm milk is added. | 0:13:43 | 0:13:46 | |
-Mix it well. | 0:13:47 | 0:13:49 | |
-Release all those vanilla seeds. | 0:13:49 | 0:13:52 | |
-Remove the pod. | 0:13:55 | 0:13:57 | |
-The mixture is ready. | 0:13:57 | 0:13:58 | |
-As you can see, -this is a very simple recipe. | 0:14:00 | 0:14:03 | |
-There's often a loaf of bara brith -in Welsh kitchens. | 0:14:03 | 0:14:07 | |
-We all have eggs, milk and sugar -in the house. | 0:14:07 | 0:14:11 | |
-Pour the mixture -onto the bara brith. | 0:14:12 | 0:14:15 | |
-It's important to make sure -you use all the vanilla seeds. | 0:14:19 | 0:14:23 | |
-Sprinkle the surface -with dark brown sugar. | 0:14:25 | 0:14:28 | |
-As it cooks, it will give the -bara brith a lovely, brown colour. | 0:14:30 | 0:14:34 | |
-It will also form a crust -on top of the pudding. | 0:14:34 | 0:14:38 | |
-It's ready for the oven. | 0:14:41 | 0:14:42 | |
-Cook it in the oven for 40 minutes -at 140 degrees Celsius. | 0:14:46 | 0:14:50 | |
-I have time for a cuppa. | 0:14:54 | 0:14:56 | |
-In this recipe, -the butter comes from cream. | 0:14:57 | 0:15:01 | |
-You can also serve it with cream. | 0:15:01 | 0:15:04 | |
-It's ready and it smells amazing. | 0:15:06 | 0:15:09 | |
-The perfect Sunday pudding. | 0:15:09 | 0:15:11 | |
-The recipes are available -on the website or by writing to us. | 0:15:19 | 0:15:23 | |
-We're visiting Celtic Wine -because I need ginger wine... | 0:15:41 | 0:15:45 | |
-..to poach the rhubarb for my -buttermilk panna cotta recipe. | 0:15:46 | 0:15:50 | |
-Celtic Wine produces -an award winning ginger wine. | 0:15:50 | 0:15:54 | |
-Gillian Davies works here -and Darren Shipp is the owner's son. | 0:15:54 | 0:15:59 | |
-They explain the process to me. | 0:15:59 | 0:16:01 | |
-Darren, can you explain the process -of making ginger wine? | 0:16:02 | 0:16:06 | |
-What do you do and how do you do it? | 0:16:06 | 0:16:08 | |
-We start with a barrel. | 0:16:09 | 0:16:10 | |
-In there we put water, apples, -sugar and yeast in there... | 0:16:10 | 0:16:15 | |
-..and then we add the ginger. | 0:16:15 | 0:16:17 | |
-Are the details of the recipe -a secret? | 0:16:18 | 0:16:21 | |
-Yes. | 0:16:21 | 0:16:23 | |
-You can't elaborate? | 0:16:23 | 0:16:24 | |
-You can't elaborate? - -No, my lips are sealed. | 0:16:24 | 0:16:26 | |
-Everything's in the barrel, Darren, -so where do you store it? | 0:16:26 | 0:16:31 | |
-We move it into a heated room. | 0:16:33 | 0:16:35 | |
-Why do you need a heated room? | 0:16:37 | 0:16:39 | |
-Heat helps it ferment. | 0:16:39 | 0:16:40 | |
-That's how you develop -the full flavour of the ginger. | 0:16:41 | 0:16:45 | |
-Yes, and once it's fermented it -goes through a filtering machine... | 0:16:45 | 0:16:50 | |
-..to clarify the wine. | 0:16:50 | 0:16:52 | |
-Is this the machine? | 0:16:52 | 0:16:53 | |
-Yes, it's passed down these pipes -and through the machine. | 0:16:54 | 0:16:58 | |
-These are the filtering pads we use. | 0:16:58 | 0:17:01 | |
-You pass the liquid through this? | 0:17:01 | 0:17:03 | |
-You pass the liquid through this? - -Yes. | 0:17:03 | 0:17:04 | |
-It's quite dense. | 0:17:04 | 0:17:06 | |
-That's how you produce a clear wine. | 0:17:07 | 0:17:10 | |
-Darren, you've cleaned the bottles -with this little machine. | 0:17:10 | 0:17:15 | |
-What's the next step? | 0:17:16 | 0:17:17 | |
-Next, we fill the bottles -with this machine. | 0:17:17 | 0:17:20 | |
-We put the cap on the bottle, -then it's labelled in the shop. | 0:17:30 | 0:17:35 | |
-Gill, the wine's journey -ends here, in the shop. | 0:17:48 | 0:17:51 | |
-What's your role within the company? | 0:17:51 | 0:17:53 | |
-What's your role within the company? - -I do a bit of everything. | 0:17:53 | 0:17:55 | |
-I make the wine, label bottles -and pack the gift packs. | 0:17:55 | 0:17:59 | |
-Do you taste it? | 0:17:59 | 0:18:00 | |
-Do you taste it? - -Yes, before I bottle it! | 0:18:00 | 0:18:02 | |
-You sell a wide variety drinks, -from wine to gin. | 0:18:03 | 0:18:06 | |
-Tell me about the range of products -you sell here. | 0:18:07 | 0:18:10 | |
-We sell nine different fruit wines -and nine different liqueurs. | 0:18:11 | 0:18:16 | |
-You also sell jams and chutneys. | 0:18:16 | 0:18:18 | |
-Yes. Darren makes the jams -and chutneys. | 0:18:19 | 0:18:22 | |
-His piccalilli -has won a True Taste Award. | 0:18:23 | 0:18:26 | |
-It's nice and clear. | 0:18:28 | 0:18:30 | |
-Yes, it has to be absolutely clear. | 0:18:30 | 0:18:32 | |
-It's very important. | 0:18:33 | 0:18:34 | |
-You can smell the ginger -even before you taste it. | 0:18:35 | 0:18:38 | |
-It isn't too sweet and the flavour -of the ginger is very rounded. | 0:18:41 | 0:18:45 | |
-It isn't too strong either. | 0:18:46 | 0:18:48 | |
-Ginger can be overpowering. | 0:18:48 | 0:18:50 | |
-Ginger can be overpowering. - -Yes, it can sting your throat. | 0:18:50 | 0:18:52 | |
-It's perfect for poaching rhubarb. | 0:18:52 | 0:18:54 | |
-Thank you. | 0:18:55 | 0:18:56 | |
-Buttermilk Panna Cotta -With Poached Rhubarb And Ginger | 0:18:56 | 0:19:01 | |
-This is my recipe -for buttermilk panna cotta. | 0:19:01 | 0:19:05 | |
-I use half buttermilk -and half cream. | 0:19:05 | 0:19:08 | |
-The buttermilk lightens this recipe -and stops it being too sweet. | 0:19:08 | 0:19:13 | |
-First, heat the cream. | 0:19:14 | 0:19:16 | |
-Pour the double cream in the pan. | 0:19:17 | 0:19:19 | |
-We need half a vanilla pod. | 0:19:21 | 0:19:23 | |
-Add the seeds and the pod -to the cream. | 0:19:29 | 0:19:32 | |
-While the cream, sugar -and vanilla heats... | 0:19:33 | 0:19:36 | |
-..soak gelatine leaves -in cold water. | 0:19:37 | 0:19:41 | |
-I'll add them to the hot liquid -and the gelatine will dissolve. | 0:19:42 | 0:19:48 | |
-I need a few gelatine leaves. | 0:19:50 | 0:19:53 | |
-It's important -to soak the gelatine in cold water. | 0:19:54 | 0:19:58 | |
-This will soften the gelatine. | 0:19:58 | 0:20:00 | |
-The cream is hot, -so remove it from the heat. | 0:20:01 | 0:20:04 | |
-The gelatine is ready to be used. | 0:20:05 | 0:20:07 | |
-As you can see, it's soft. | 0:20:07 | 0:20:09 | |
-It's important to squeeze the water -from the gelatine. | 0:20:09 | 0:20:14 | |
-Add it to the hot liquid... | 0:20:19 | 0:20:22 | |
-..and mix thoroughly. | 0:20:24 | 0:20:26 | |
-While the gelatine dissolves -in the cream... | 0:20:31 | 0:20:34 | |
-..I need the buttermilk. | 0:20:35 | 0:20:36 | |
-It's vital to make sure -buttermilk is never boiled. | 0:20:37 | 0:20:41 | |
-You must preserve the tangy flavour -of the buttermilk. | 0:20:41 | 0:20:45 | |
-Pass the warm liquid through a sieve -onto the buttermilk in the bowl. | 0:20:49 | 0:20:55 | |
-Make sure there are no large pieces -of gelatine in the mixture. | 0:20:56 | 0:21:01 | |
-Get all those vanilla seeds -out of the pan. | 0:21:03 | 0:21:06 | |
-The panna cotta -is ready for the fridge. | 0:21:11 | 0:21:14 | |
-In goes the last one. | 0:21:27 | 0:21:29 | |
-While the panna cotta -sets in the fridge... | 0:21:29 | 0:21:32 | |
-..I'll poach the rhubarb which -I'll serve with the panna cotta. | 0:21:33 | 0:21:37 | |
-I'll cook the rhubarb in ginger wine -and soft light brown sugar. | 0:21:38 | 0:21:43 | |
-Rhubarb and ginger -work wonderfully well together... | 0:21:52 | 0:21:56 | |
-..especially to contrast with -the buttermilk. | 0:21:56 | 0:22:00 | |
-Not too much wine. | 0:22:00 | 0:22:02 | |
-Gently heat the ginger wine -and sugar... | 0:22:02 | 0:22:05 | |
-..then add the rhubarb. | 0:22:06 | 0:22:07 | |
-It's important that the pieces -of rhubarb fit on the spoon. | 0:22:12 | 0:22:16 | |
-We eat this dessert -with just a spoon. | 0:22:17 | 0:22:20 | |
-Poach the rhubarb in the pan -for three or four minutes... | 0:22:20 | 0:22:25 | |
-..until it's nice and soft. | 0:22:25 | 0:22:28 | |
-It's important to allow it to cool -before it's served... | 0:22:31 | 0:22:35 | |
-..or it will melt the panna cotta. | 0:22:36 | 0:22:38 | |
-Let it cool for an hour. | 0:22:38 | 0:22:40 | |
-The great thing about this recipe -is you can prepare it in advance. | 0:22:46 | 0:22:50 | |
-Add the rhubarb at the last minute -and it's ready to be served. | 0:22:50 | 0:22:55 | |
-Spoon a little bit of rhubarb and -ginger sauce over the panna cotta. | 0:22:59 | 0:23:04 | |
-A splash of colour. | 0:23:06 | 0:23:08 | |
-There we are. | 0:23:10 | 0:23:12 | |
-Buttermilk panna cotta -with poached rhubarb and ginger. | 0:23:12 | 0:23:16 | |
-A perfect combination. | 0:23:16 | 0:23:18 | |
-S4C subtitles by Eirlys A Jones | 0:23:49 | 0:23:51 |