Preparation of the caramelized torrija recipe:

Pour the milk, cream and sugar into a saucepan. Stir with a whisk. Break the cinnamon stick into pieces and the orange peal and add it. Bring to a boil and turn off the heat. When the infusion gets warm, add the white chocolate. Stir until it is diluted. Remove the cinnamon.

Cut four slices of brioche and remove the crust. Place them on a tray. Pour over the milk infusion. Cover with plastic wrap or aluminium foil. Place in the refrigerator for at least a couple of hours. Halfway through the time, turn the torrijas over so that they are well soaked.

For the strawberries with vinegar, reduce the water and sugar in a saucepan. When it becomes syrupy, pour in the strawberry puree. When it boils again, add the Modena vinegar. Finally, add the chopped strawberries and bring to a boil. Remove. Cover with plastic wrap and put in the refrigerator for a couple of hours.

Toast the torrijas on the griddle with a little butter over high heat for one minute on each side. Let them drain on a plate. Sprinkle them with sugar and caramelize them with a blowtorch.

Serve the torrijas with the strawberries with vinegar. Decorate with some mint leaves.

Tip:

As this is a wet dessert, the caramelized sugar will soften quickly. That is why it is important to caramelize it with a blowtorch and serve immediately.