The Coole Swan Torrija and Parfait by @elenasweetthinking

Perfect for: All Year, All Occasions

Coole Swan Parfait


  • 82g Coole Swan
  • 42g Cream
  • 82g Caster sugar
  • The juice from half a lime
  • 22ml Water
  • 4 Egg yolks
  • 150g Semi whipped cream


Whisk the egg yolks and 1/5 of the caster sugar until fluffy. In a saucepan bring the water and remaining caster sugar to the boil to create a thick, clear syrup. Pour the egg yolk mixture over the syrup and whisk until cool then mix in Coole Swan, cream and lime juice. Once blended fold in the cream and pour into a container lined with parchment paper. In a blender puree the strawberries and raspberries. Add to the container and slightly mix with a fork. Freeze.


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


Shape the brioche into two inch thick slices. Mix the Coole Swan, condensed milk, egg, and  lime zest together. Soak the brioche in the Coole Swan mix for at least 3-12 hours. Cover the slices with demerara sugar and fry with butter in a non-stick pan. Elena’s Top Tip- caramelize every side to a nice golden colour. Serve warm with a serving of the parfait.

Serving Suggestion

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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