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A reinterpretation of a classic dessert that is on every restaurant menu in Spain.
Frotz suggests a more tropical recipe.
Dissolve the sugar in the cream and the rest of the ingredients. Give it
blender to facilitate the dissolution.
2.Fill the desired molds and bake (ramekins 95 gr./unit)
3.STEAM 90ºC – 90minutes
Unmold the flan in a bowl and decorate with mango Frotz dice. Crown with a quenelle of vanilla ice cream.
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Once the puff pastry is baked, place the sliced fresh …
A bonbon with the acidity and aroma of passion fruit. Saffron adds all the characteristic aroma and color.
Refined yet accessible, this dessert is the definition of tropical freshness made elegant. Smooth, creamy and vibrant, this sweet combines the enveloping warmth of coconut with the sparkling acidity of passion fruit, creating a perfect balance between sweet and refreshing with a touch of crunch from the peanuts.
