Torrija Café

• 1 pc Pullman bread, pre-soaked
(3” long, 1.375” wide, 1.25” thick) always cut bread frozen. From every pullman bread we get 10 portions. Torrija should be soaking for about 24 hours.
• 1 tbsp plum compote
• 1 scoop coffee ice cream scoop
• 1 tbsp granulated sugar
• 1 tbsp of caramel sauce
• 1 tsp of ground coffee
• confectionary sugar

Torrija Soaking Liquid

• 15 eggs
• 1.5 qt of milk
• 1.5 quarts of heavy cream

Plum compote

• 4.5 kg prunes
• 200 g lemon zest, blanched, finely chopped
• 1500 g port wine
• 1500 g grape juice reduced by half
• 250 g sugar

Final presentation:
• Fry the soaked pullman bread on the fryer until nice golden brown. set aside.
• Place plum sauce in the middle of a plate
• Sprinkle the top of the bread with the rest of granulated sugar and caramelize with the torch
• Place bread partially on the plum sauce, finish with coffee ice cream on top
• Drizzle with caramel sauce
• Sprinkle confectionary sugar and ground coffee on top.
• Serve immediately

Torrija Soaking Liquid:

• combine milk, cream, and egg
• Strain and set aside

Plum compote:

• place prunes in water for 3 to 4 hours
• place all ingredients in a sauce pan and simmer for 20 minutes
• remove from heat and allow to cool
• place all ingredients in a robo coupe and blend until smooth
• store in freezer in small containers