Torrijas with Pedro Ximénez & Vanilla Ice Cream
Caramelized brioche French toast soaked in sweet sherry (Pedro Ximénez), served warm with vanilla bean ice cream and gold leaf.
10 ingredients
7 steps
Ingredients
- 18 thick slices brioche loaf (2.5cm each)
- 2300ml Pedro Ximénez sherry
- 3200ml whole milk
- 43 large eggs
- 52 tbsp caster sugar
- 61 tsp ground cinnamon
- 7Zest of 1 orange
- 850g butter
- 9Edible gold leaf
- 104 scoops vanilla bean ice cream
Instructions
- 1Pour Pedro Ximénez and milk into a wide shallow dish. Soak brioche slices for 30 minutes, turning halfway, until fully saturated.
- 2Beat eggs with 1 tbsp sugar and orange zest in a separate bowl.
- 3Carefully dip each soaked slice in the egg mixture, coating both sides gently.
- 4Melt butter in a non-stick pan over medium heat. Fry torrijas 2-3 min per side until deeply golden and caramelised.
- 5Reduce remaining PX soaking liquid with 1 tbsp sugar over medium heat to a syrupy glaze.
- 6Dust cooked torrijas with cinnamon and remaining sugar. Plate warm with PX glaze drizzled over.
- 7Add a scoop of vanilla bean ice cream alongside. Apply edible gold leaf with a brush just before serving.