A creation that combines the creaminess and distinct character of Payoyo cheese with a fruity cherry compote and a crunchy finish of milk chocolate and hazelnut. The recipe plays with different textures: a soft, airy glazed sponge cake, a cherry filling, and a crisp topping that adds contrast. The bitter almond essence incorporated into the … Read more

A refreshing and original creation that combines the sweet and slightly tart flavor profile of Frotz Strawberry Pulp with the sweet, vegetable-like notes of red bell pepper. The recipe starts with a base made from both ingredients, which is then balanced with lemon, sugars, and a stabilizer. The final touch of ground black pepper adds … Read more

A treat that combines the soft, chewy texture of mochi with a creamy cherry ganache filling, featuring FROTZ Cherry Pulp in both the dough and the filling. The result is a treat with a distinctively fruity character, contrasted by chocolate and a subtle hint of bitter almond that adds greater aromatic complexity. A creation in … Read more

A pastry creation that combines the intense flavor of FROTZ blueberry pulp with the mildness of almonds and a white sablée crust. The recipe plays with different textures thanks to the blueberry compote, the almond cream, and a crispy tulip, creating a balanced combination of fruity, sweet, and toasty notes. A tartlet in which FROTZ … Read more

A refreshing creation that combines the sweet, fruity profile of FROTZ Strawberry Pulp with the vegetable-like character of red bell pepper. The result is a unique and well-balanced sorbet, with a subtle hint of citrus and spice that adds complexity. A creation designed to surprise and explore less conventional combinations, while keeping the fruit as … Read more

A refreshing blend that combines the floral notes of hibiscus with the intensity of FROTZ red berries and the aromatic hint of licorice. The mixture is processed in an ice cream maker to achieve a light, airy slush-like texture, and the final step is to top it with freeze-dried raspberry powder. A slushie that combines … Read more

A blend that combines the flavor of FROTZ blueberry pulp with the tartness of FROTZ lemon pulp and a hint of heat from cayenne pepper. A fruit paste made by processing the fruit pulp with sugar and pectin to achieve the final texture. A fruit spread made with blueberries and FROTZ lemon, with cayenne pepper … Read more

A recipe for raspberry and beet sorbet that combines FROTZ Raspberry Pulp with cooked and pureed beets. The preparation begins with a sorbet base that is mixed with both ingredients, allowed to rest, and then frozen before being processed in the Rowzer, resulting in the final product. This raspberry and beet sorbet combines FROTZ Raspberry … Read more

The Raspberry, Beet, and Hibiscus Slush is a fresh and vibrant creation that combines the natural tartness of Frotz Fruits Sugar-Free Raspberry Pulp with the earthy depth of beet and the floral notes of hibiscus. This drink has a light, crystal-clear texture and is designed to be served as a pre-dessert, a palate cleanser between … Read more

The Raspberry and Tomato Donut is a creation by Ricard Martínez that combines vegetable, fruit, and dairy flavors with an unexpected hint of salt. Frotz Fruits Raspberry Pulp and Lemon Juice are incorporated into various recipes alongside tomato and mascarpone, resulting in an original reinterpretation of the traditional donut. Chef’s Tip: The result is a … Read more

Cherry Clafoutis is one of the great classics of French pastry—a simple dish that lets the fruit take center stage. In this version created by Ricard Martínez for Frotz Fruits, the intense flavor of cherry pulp is combined with whole cherries to create a creamy, smooth, and flavorful filling. It’s the perfect recipe for incorporating … Read more