Cea Bread Torrija with White Chocolate, Meringue Ice Cream and Cocoa Soup


Cut the bread into slices 4 cm  (1,5 in) thick and remove the crusts. Heat the water together with the chocolate. When it comes to a boil, remove from the heat and add the previously soaked sheets of gelatin. Strain, pour onto the bread and leave to soak. The torrija can be caramelized in two ways: the first is by covering the top with sugar and heating with a blowtorch until it turns golden, and the second is by making a light caramel in a frying pan and dipping the torrija into it. In either case, the caramel should not be dark brown.

Cocoa soup
Mix the sugar with the cocoa. Heat the milk and water and when the mixture reaches boiling point, add the sugar and cocoa. Reduce until it starts to become denser, then strain and set aside.

Meringue ice cream
Boil the milk with the glucose, cinnamon and lemon rinds and leave to infuse. Mix the sugar with the stabilizer and the egg yolks, then add this mixture to the milk. Heat to 85ºC / 185ºF, then strain and leave to cool. When the milk is almost cold (about 30ºC / 86ºF), mix with the beaten egg whites. Transfer to the ice cream maker.

Spanish recipe: Cea torrija and white chocolate with meringue ice and cocoa soup. Photo by: Toya Legido/©ICEX.


Serve a little cocoa soup over the bottom of the dish, place the torrija in the center and serve with the meringue ice cream. Sprinkle with a little ground cinnamon.



25 minutes

  • 1 loaf of Cea bread (0.5 kg)
  • 400 gr white chocolate
  • 0.5 ml mineral water
  • 8 gr gelatin sheets
  • 100 gr sugar to caramelize
  • 125 gr sugar
  • 75 gr cocoa
  • 3.5 l water
  • 1.5 l milk
  • 1 l milk
  • 150 gr egg yolks
  • 150 gr egg whites
  • 150 gr sugar
  • 50 gr glucose
  • Stabilizer
  • 2 stabilizer
  • 2 cinnamon sticks
  • Ground cinnamon
  • 1 loaf of Cea bread (0.5 kg)
  • 14.109 oz white chocolate
  • 0.88 fl. oz mineral water
  • 0.282 oz gelatin sheets
  • 3.527 oz sugar to caramelize
  • 4.409 oz sugar
  • 2.646 oz cocoa
  • 6.159 pint water
  • 2.64 pint milk
  • 1.76 pint milk
  • 5.291 oz egg yolks
  • 5.291 oz egg whites
  • 5.291 oz sugar
  • 1.764 oz glucose
  • Stabilizer
  • 2 stabilizer
  • 2 cinnamon sticks
  • Ground cinnamon
  • 1 loaf of Cea bread (0.5 kg)
  • 1.87 cup white chocolate
  • 2.238 cup mineral water
  • 0.067 cup gelatin sheets
  • 0.49 cup sugar to caramelize
  • 0.605 cup sugar
  • 0.375 cup cocoa
  • 14.919 cup water
  • 6.465 cup milk
  • 4.352 cup milk
  • 0.72 cup egg yolks
  • 0.72 cup egg whites
  • 0.72 cup sugar
  • 0.26 cup glucose
  • Stabilizer
  • 2 stabilizer
  • 2 cinnamon sticks
  • Ground cinnamon
Wine match

Julio Biosca

Casta Diva Reserva Real, by Bodegas Gutiérrez de la Vega. Moscatel de Alejandria is the variety in this sweet, but fresh-tasting wine. The magnificent intensity of the aromas blend to perfection with this updated torrija.