Sweet wine, Molino Real 2002 DO Málaga
Old-style Caramelized Bread Fritter, Crushed Raspberries and Ice Cream (Torrija con frambuesas y helado)
Preparation
Crème pâtisserie
Bring 100 ml / 1/2 cup / 4 fl oz milk to the boil. Mix the cornstarch, sugar and remaining milk in a bowl and add to the hot milk. Cook together for 15 minutes. Beat the egg yolks in a bowl and add a little of the cooked mixture to the egg yolks. Mix quickly and pour into the hot milk. Stir well then remove from the heat. Leave to cool to 60ºC / 140ºF then add the diced butter. Pour into a pan. Place film over the surface to prevent a skin forming.
Almond cream
Soften the butter by leaving it at room temperature or beating it. Mix with the other ingredients.
Brioche
Make a dough with all the ingredients except the butter. Knead for 10 minutes until it comes away from the walls of the mixing bowl. Add the butter little by little, as the dough accepts it. Knead until it is possible to form with your hands a thin sheet measuring about 20 cm / 2/3” square (with a few fine ‘veins’ in it). ‘Mother dough’ can be added to this. Place in a bowl and cover with film. Leave in a warm place for half an hour then refrigerate for 3-4 hours. Knead again, shape and leave to ferment for 3 hours in a warm place at a temperature between 25º and 30ºC / 77 and 86ºF. When the dough has risen, bake at 180ºC / 350ºF for 15–20 minutes or, if a small tin is used, at 220–230ºC / 428-446ºF for 6–7 minutes.
Bread fritters
Mix the eggs with the sugar and add the cream and the milk. The brioches weigh approximately 400 g / 14 oz, so cut into pieces weighing 60 g / 2 oz. Soak in the egg and milk mixture for 2 hours. Drain, then brown on both sides in a skillet in a little melted butter with some sugar.
Ice cream
Heat a little full cream milk in a pan with the glucose until the latter is soft and has dissolved. Add the other ingredients. Mix well and strain. Chill. Beat in the ice-cream maker, following the maker’s instructions.
Chef's Remark:
“This is one of the musts on our menu. Probably one of our most frequent performances over the last seven years.”
RELATED RECIPES
1 h. 30 min.
- 125 ml milk
- 12 gr cornstarch
- 30 gr sugar
- 30 gr egg yolk
- 12 gr butter
- 1 egg and 1 egg yolk
- 150 gr crème pâtisserie
- 125 gr ground almonds
- 125 gr butter
- 1 thimbleful rum
- 250 gr flour
- 4 eggs
- 10 gr yeast
- 190 gr butter
- 250 gr sugar
- 5 gr salt
- 500 ml milk
- 500 ml cream
- 4 eggs
- 100 gr sugar
- 1 l full cream milk
- 500 ml concentrated milk
- 150 ml cream
- 150 gr glucose
- 150 gr sugar
- 150 ml powdered milk
- 40 gr dextrose
- 200 gr ripe raspberries
- 4.524 fl. oz milk
- 0.423 oz cornstarch
- 1.058 oz sugar
- 1.058 oz egg yolk
- 0.423 oz butter
- 1 egg and 1 egg yolk
- 5.291 oz crème pâtisserie
- 4.409 oz ground almonds
- 4.409 oz butter
- 1 thimbleful rum
- 8.818 oz flour
- 4 eggs
- 0.353 oz yeast
- 6.702 oz butter
- 8.818 oz sugar
- 0.176 oz salt
- 17.723 fl. oz milk
- 17.723 fl. oz cream
- 4 eggs
- 3.527 oz sugar
- 1.76 pint full cream milk
- 17.723 fl. oz concentrated milk
- 5.404 fl. oz cream
- 5.291 oz glucose
- 5.291 oz sugar
- 5.404 fl. oz powdered milk
- 1.411 oz dextrose
- 7.055 oz ripe raspberries
- 0.528 cup milk
- 0.085 cup cornstarch
- 0.168 cup sugar
- 0.168 cup egg yolk
- 0.085 cup butter
- 1 egg and 1 egg yolk
- 0.72 cup crème pâtisserie
- 0.605 cup ground almonds
- 0.605 cup butter
- 1 thimbleful rum
- 1.18 cup flour
- 4 eggs
- 0.076 cup yeast
- 0.904 cup butter
- 1.18 cup sugar
- 0.053 cup salt
- 2.113 cup milk
- 2.113 cup cream
- 4 eggs
- 0.49 cup sugar
- 4.352 cup full cream milk
- 2.113 cup concentrated milk
- 0.634 cup cream
- 0.72 cup glucose
- 0.72 cup sugar
- 0.634 cup powdered milk
- 0.214 cup dextrose
- 0.95 cup ripe raspberries
Wine match