Watermelon and Dill Slushie
The Watermelon and Dill Slush is a fresh, light, and …
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Frotz Recipes
Want to get the most out of our products? Our team of experts shows you how to use the range of frozen fruit purees and our IQF frozen fruits in ice cream recipes such as ice creams, sorbets or slushies; pastry, confectionery, cocktails and cooking recipes, always with the gourmet touch that characterizes us.
Caramelized Apple Cake
The Caramelized Apple Cake is a recipe that combines the …
Halloween Dessert: Mini “mummy” cakes with raspberry puree
For 10-12 units Ingredients Prepared by Professional advice
Halloween recipe: Blackberry, raspberry and chocolate “bleeding” tarts
For 6 tartlets (8 cm approx.) Ingredients For the tart …
Apple and Fruit Band
The Apple and Fruit Pastry combines the tradition of pastry-making …
Apple and fruit band
Once the puff pastry is baked, place the sliced fresh …
Passion fruit and saffron bonbon
A bonbon with the acidity and aroma of passion fruit. Saffron adds all the characteristic aroma and color.
Coconut, passion fruit and peanuts
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.
Lemon and rosemary bonbon
A lemon and rosemary bonbon is a small gastronomic jewel that awakens the senses with an unexpected and elegant fusion. Its shape is simple, delicate, but when splitting it reveals a soft and fragrant heart, where the citrus freshness of lemon mingles with the herbal notes of rosemary.
Strawberry macaron (petit suisse)
Ricard Martinez has created for Frotz a macaron with all the flavor of our strawberry puree inspired by the taste of the petites suisses of our childhood.
Coconut rice pudding and sweet orange granita
Rice pudding is the star dessert after a big meal. Always made with good cow’s milk, we make a vegan version for the most demanding customer.
Creamy mango custard and vanilla ice cream
A reinterpretation of a classic dessert that is on every restaurant menu in Spain.
Frotz suggests a more tropical recipe.