A Michelin Star Basque dessert from Ametsa with Arzak Instruction

Are you ready for the New Year’s Eve dinner? Today I am going to introduce you to the torrija de mango y coco, a Basque delightful Christmas dessert prepared for us by the team at London-based Michelin star Ametsa with Arzak Instruction.

Spanish food is much more than tapas and paellas and top-end destination Ametsa with Arzak Instruction is leading the discovery of one of the finest and most stylish cuisine of the Iberian Peninsula with its authentic modern Basque cuisine. Its style is a dynamic mix of influences from each corner of the Basque region, so well interpreted and performed that it was given  a Michelin star after only six months.

If you are still full after the Christmas dinner indulgence, don’t give up on the sweet finale and get in full swing for the New Year’s Eve dinner with this light and refreshing dessert and impress your guests with a touch of sophistication from mainland Spain. Traditionally prepared as an Easter dessert, the torrija is made with slices of old bread and milk. Still Ametsa has its way when it comes to reinterpret the Basque tradition, adding a delicate touch of mango to the original recipe that works wonders after your endless last meal of 2013, creating a formidable balance between the lightly fried bread and the mango purée.

Let’s extract the pure essence of Basque cuisine from very basic ingredients and start  the preparation of your dinner with the recipe below.

The team at Rosetta Stone Europe wish all the followers a 2014 full of cultural discovery, whether it is languages, international cuisine or landscapes…may 2014 enrich you with everything that brings you a richer view of the world and its many faces.

¡Feliz Año Nuevo!

 

Torrija de Mango y coco

(for 12 portions)

Ingredients

Preparation

 

 

COCONUT SOUP →FOR 12 PORTIONS (45grs./portion)  
COCONUT MILK →400 GRS.  
SUGAR →40 GRS. → MIX
DOUBLE CREAM →125 GRS.  

 

 

BREAD BATH →FOR 12 PORTIONS

 
DOUBLE CREAM → 250 ML.  
MILK → 350 ML. → MIX AND BOIL
SUGAR → 150 GRS.  
VANILLA STICK → ½ PIECE  

 

 
BREAD→ FOR 12 PORTIONS (bread from the day before) → CUT THE BREAD IN RECTANGLES (dices of 3 cm x 2 cm. (1 cm thick
STRONG FLOUR → 335 GRS.  
SUGAR → 60 GRS.  
SALT → 3 GRS.  
EGGS → 100 GRS. → BATH THE TORRIJA FOR 12 HOURS
MILK → 25 GRS.  
WATER → 25 GRS.  
BUTTER → 100 GRS.  
FRESH YEAST → 25 GRS. → CUT VERY THIN SLICES (NUMBER 2)

 

 

 

 

FRESH MANGO → 40 GRS./PORTION

 

BROWN SUGAR → 10 GRS./PORTION

 

DRYED FLOWER → 0,04 GRS./PORTION

 

MANGO COULIS → 5 GRS. MANGO PULP

 

GREATED LIME SKIN → 5 GRS. NAPPAGE

 

 

 

Rescue the torrija from the bath and cover with the mango slices. Caramelise with demerara sugar.

Finish the plate up with the coconut soup, some pistachio and mango coulis.

 

 



Veronica Grimaldi Hinojosa - Traveller. Italian. Ceviche addict. She understood at a very young age she would catch the travel bug so she started to learn English, French and Latin aged 11 and later studied German and Spanish. She has been living in London for the last 11 years. Not even her unforgettable sabbatical gap in French Polynesia could stop her from falling in love with Peru and Peruvian food, even though Neapolitan pizza remains always part of her DNA. Among her other passions there is also advertising, branding, fine dining and luxury and she blogs about these at the Circle of Luxury. She is currently learning Portuguese.

Leave a reply