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Gluten-Free White Chocolate & Coconut Torrija

Name: Gluten-Free White Chocolate & Coconut Torrija
Prep time: 40 min
Cook time: 30 min
Cuisine: Mediterranean
Ingredients: 400 g Maestro Classic; 400 ml coconut milk; 500 ml whipping cream (35% fat); 125 g white couverture chocolate; 50 g sugar; 1 tsp vanilla powder; or; 1 vanilla pod

12 people

1 hr 20 min

This White Chocolate & Coconut Torrija is a gluten-free twist on a classic Spanish dessert. Soft slices of bread soaked in a creamy coconut and white chocolate infusion are caramelised until golden and crisp, then served warm for an indulgent treat that’s perfect with ice cream.

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Cook

Preparation

in 40 minutes

Cooking

in 30 minutes

Cooling

in 10 minutes

In a saucepan, combine the coconut milk, cream, vanilla, and sugar and heat gently.
Once the mixture comes to a gentle boil, add the white chocolate couverture and stir slowly until fully melted.
Arrange the bread slices on a tray and pour the mixture over them using a ladle. For best absorption, it is recommended to pour the liquid while it is still hot.
After the bread has absorbed part of the white chocolate and vanilla infusion, coat one side of each slice with a layer of sugar and place it in a very hot pan. This will create a caramelized layer which, when mixed with the excess liquid released by the bread, forms a kind of toffee that becomes crunchy once cooled.
Let the torrijas cool slightly, preferably on a rack, before eating. They can also be served warm, accompanied by ice cream.

Ingredients

400

Maestro Classic

400

coconut milk

500

whipping cream (35% fat)

125

white couverture chocolate

sugar

tsp

vanilla powder