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Torrija

A classic torrija topped with silky whipped cream made from Debic Végétop, served alongside creamy vanilla ice cream.

Dairy Eggs Other Spice Sugar

Torrija

Debic Professionals

Debic

Ingredients

Torrija

500 ml Debic Végétop

100 g sugar

2 g cardamom

2 g star anise

Peel of 1 lemon (without white pith)

6 slices day-old brioche, thick cut

2 eggs, beaten

50 g Debic Roast & Fry

20 g sugar (for caramelising)

Debic products used

Culinaire Végétop 1L

Roast & Fry 1L

Preparation

Infuse the cream and milk

Heat the Végétop with sugar, cardamom, star anise, and lemon peel until it comes to a boil.

Remove from heat and allow to cool so the flavors infuse.

Prepare the torrijas

Soak the slices of bread in the infused cream and milk mixture until well soaked but not falling apart.

Drain slightly and dip into beaten egg.

Fry the torrijas in a pan with Roast & Fry over medium heat until golden on both sides.

Sprinkle sugar over the torrijas and caramelize with a torch to create a golden, crispy layer.

Assembly

Place the torrija on the plate.

Serve with a quenelle of vanilla ice cream, a spoonful of hazelnut praline, and a generous swirl of whipped Végétop on the side.

Finish with a light dusting of ground cinnamon.

Dairy Eggs Other Spice Sugar

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