I was unaware of Torrija, a Spanish dessert, before the Navarra Food Festival in Manhattan a few weeks ago. However now I am scouring menus for it everywhere I eat.
I had the chance to taste the version of renowned chef Enrique Martinez. The delicacy is essentially made up of bread, in his case brioche, cream, cinnamon, and sugar. The affect is a springy, custard-like cake. Martinez caramelized the top of his just a bit and served it with an Idiazabal-spiked ice cream.
I was able to find this spongy delight at two restaurants in Manhattan. The first, Boqueria, has recently opened a Soho branch, where they offer the dessert with yogurt ice cream. It is also available at Tia Pol during brunch where it’s dubbed Spanish-style French toast…a pretty accurate description! But regardless of where you get it—NYC or Spain; made by you or made by a famous chef—it’s a dessert to taste in 2009.
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