The Coole Swan Torrija and Parfait by @elenasweetthinking

The Torrija is best served warm and decorated with fresh seasonal fruit and a generous serving of the Coole Swan parfait.

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Coole Swan Parfait

82g Coole Swan

42g Cream

82g Caster sugar

The juice from half a lime

22ml Water

4 Egg yolks

150g Semi shipped cream

Coole Swan Torrija

Makes 8 Torrijas

1 Brioche loaf

200g Condensed milk

50ml Coole Swan

The zest from 1 lime

1 Large Egg

5g Vanilla essence

Demerara sugar

Unsalted Butter

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How to make The Coole Swan Torrija and Parfait by @elenasweetthinking

Coole Swan Parfait

Step 1.

Whisk the egg yolks and 1/5 of the caster sugar until fluffy.

Step 2.

In a saucepan bring the water and remaining caster sugar to the boil to create a thick, clear syrup.

Step 3.

Pour the egg yolk mixture over the syrup and whisk until cool then mix in Coole Swan, cream and lime juice.

Step 4.

Once blended fold in the cream and pour into a container lined with parchment paper.

Step 5.

In a blender puree the strawberries and raspberries.

Step 6.

Add to the container and slightly mix with a fork.

Step 7.



Coole Swan Torrija

Step 1.

Shape the brioche into two inch thick slices.

Step 2.

Mix the Coole Swan, condensed milk, egg, and  lime zest together.

Step 3.

Soak the brioche in the Coole Swan mix for at least 3-12 hours.

Step 4.

Cover the slices with demerara sugar and fry with butter in a non-stick pan.

Step 5.

Elena’s Top Tip- caramelize every side to a nice golden colour.

Step 6.

Serve warm with a serving of the parfait.

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