Lanzarote's bilingual magazine

Torrijas 3.0

Torrijas are a traditional Easter treat that can be prepared in a myriad of different ways. Much like French toast, it’s actually a dessert designed to use up stale bread. The most popular recipe involves soaking sliced bread in milk that’s been boiled with sugar, a cinnamon stick and lemon zest. The bread slices are dipped in a beaten egg mixture then fried in hot olive oil until golden brown. As soon as they leave the pan, they’re sprinkled with sugar and cinnamon before they have a chance to cool.

Taking these delicious torrijas as your base, the sky’s the limit when it comes to toppings. Try drizzling with a raspberry coulis or dulce de leche caramel sauce, peaches in syrup, Greek yoghurt or with Jijona nougat sauce. Alternatively, there’s a sophisticated range of fillings suggested for stuffing torrijas, like black tea and natural rum-soaked pineapple, homemade rice pudding, or apple and chocolate compote.

There are also visually intriguing torrijas, like those disguised as pintxos or tostas. Savoury Russian salad, Spanish tortilla and foie in Pedro Ximénez sherry sauce are served on a torrija base. You won’t believe your eyes when you see the trompe l’oeil torrija – it’s the spitting image of a fried egg but the white is made of chocolate fondant and lemon cream replaces the yolk. There’s also the genuine savoury-sweet tumaca torrija with fresh tomato, Iberian ham, virgin olive oil and a drop of sherry vinegar.

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