Torrijas tartlet with cannabis infused dulce de leche and strawberry

by Andre
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Fried bread is a common dish and has many names. Probably the most widely known version is french toast, however each country has its own recipes and names. For example, in Germany it has the name “Arme Ritter”, which means “poor knight”.

In Spain it is called “Torrijas” and traditionally it can be found everywhere and in different versions especially during Easter time. They are mainly eaten to celebrate the 40-day Lent and Semana Santa, Holy Week, in Spain.

A popular version of torrijas is served with “dulce de leche”, an Argentine cream made with milk, sugar and vanilla.

For our version, we created an infused torrijas tartlet with dulce de leche and fresh strawberries, which promises to take it to other levels, not only in terms of taste.

The bread used in the recipe should preferably be at least from the day before and already dried, drier slices are soaked a little longer.

White breads such as toast, tramizini or even baguette or rolls are best suited.

Ingredients for 2 servings:

6 slices of tramizini (cut out in a circle)

2 eggs

40 ml cream

1 pinch of salt

Olive oil for frying

6 strawberries

The eggs are beaten and whisked together with the cream and a pinch of salt until evenly smooth. The slices of bread are now turned in the egg mixture so that they soak a little, there should no longer be a dry, firm core but it should also not soften too much. If the bread is too fresh, there is a risk that it will become soggy and fall apart. Then fry the bread slices in a hot pan with a little olive oil over medium heat until the egg mixture is completely set.

Dulce de leche

250 g sugar

1 pinch of salt

1 tsp. vanilla sugar

200 ml condensed milk, (10 %)

250 ml milk

50 g butter

25g canna butter

Melt the commercial butter in the coated pan/saucepan. Add sugar, vanilla sugar and a pinch of salt and let it melt briefly. Now add milk and condensed milk and stir well until everything is well dissolved.

The mixture is now simmered on the stove at the lowest to medium flame while stirring for about 45 minutes. Times may vary here depending on the cooking equipment, from therefore it is recommended to test the consistency at the final stage by drizzling it onto a (cool) plate.

When the sample becomes solid, the right time has been reached and the pot can be removed from the flame. Now stir the canna-butter into the still-hot mixture with a whisk so that it dissolves completely and combines with the mixture.

The infused dulce de leche can be stored in a jar (400ml) in the refrigerator for a longer period of time.

For this recipe, caramel varieties such as Dulce de Leche, Cream Caramel, Caramel Ice or Cream Candy, which are Indica-dominated, or Sweet Bubble or Caprichosa Thai, which are Sativa-dominated, work best.

To serve, the bread slices are spread with dulce de leche and topped with an intermediate layer of thin strawberry slices, layered on top of each other and served as warm as possible.

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