A tender, aromatic creation that combines the sweetness of Frotz Navel Orange Pulp with the freshness and tartness of Frotz Lemon Pulp. Almond flour and cornstarch make it possible to create a gluten-free cake, while the lemon and orange zest enhance the citrus flavor of the fruit pulp and add greater aromatic intensity. A gluten-free … Read more

A citrusy and aromatic creation in which FROTZ Lemon Pulp is combined with licorice, ginger, and cinnamon to create an interplay of intense flavors and different textures. The cream adds richness, the meringue enhances the citrus flavor, and the sorbet introduces a fresh, spicy note. The dish is rounded out with a cinnamon streusel and … Read more

A unique creation that combines the creaminess of a cheese mousse with the fruity character of FROTZ blood oranges and mango, accompanied by a variety of textures that round out the dish. The recipe features a blood orange and mango compote inside, a base of reconstructed clove streusel, and a velvety white chocolate glaze. It … Read more

A dessert that combines mandarin orange, coconut, ginger, and carrot through a variety of textures: namelaka, streusel, candied carrot, gel, sorbet, and meringue. In this recipe, FROTZ coconut, tangerine, and lemon pulp are used in a variety of dishes, ranging from coconut-ginger namelaka to tangerine sorbet and meringue. A recipe created using various preparations of … Read more

A dessert made up of various layers that combines grapefruit, walnuts, meringue, and toasted white chocolate on a cinnamon sablée tart shell. The recipe incorporates FROTZ grapefruit pulp and lemon pulp in two of its preparations: a grapefruit and cinnamon compote and a grapefruit cream for the tartlet filling. The recipe combines a cinnamon sablée … Read more

A treat that combines honey and orange in a gluten-free financier-style cupcake, topped with a citrus glaze made with lemon and FROTZ orange zest. The recipe consists of two parts: the honey-orange financier and the citrus glaze, which is added at the end to finish the dish. This recipe combines a honey-orange financier base with … Read more

The Lemon Pie combines different lemon and yuzu preparations in a single recipe. It consists of a white tart shell, a yuzu and lemon jam-compote, a lemon cream, and a modern Italian meringue to finish the dish. The Lemon Pie combines a white tart shell, a yuzu and lemon jam-compote, a lemon cream, and a … Read more

The Yuzu Shoot with Coconut Foam is a single-serving creation that combines different tropical flavors in a play of temperatures and textures. The slush base combines Yuzu pulp, passion fruit pulp, and Frotz Fruits mango pulp, while the coconut foam adds a light and creamy texture. A fresh and balanced creation designed to be served … Read more

The 100% Lemon Cake is a creation by Ricard Martínez that incorporates lemon in various textures to achieve balance, freshness, and intensity. The recipe combines a light almond Joconde sponge cake base, lemon cream, biscuit glacé, and flambéed Italian meringue. Frotz Fruits 100% Lemon and Frotz Fruits Lemon Pulp take center stage in a creation … Read more

The Coffee Gummy with Orange and Orange Blossom Gel combines the intense flavor of coffee with the citrus and floral notes of orange and orange blossom. Created by Ricard Martínez for Frotz Fruits, this product combines a coffee fruit paste with an orange and orange blossom gel, resulting in a creation designed for use in … Read more

Calamansi Fruit Paste combines the citrusy flavor of calamansi with the creaminess of nuts and caramelized chocolate. Developed by Ricard Martínez for Frotz Fruits, this creation plays on the contrast between the tartness of the fruit paste and the richness of the gianduja, resulting in a balanced treat full of nuanced flavors. Chef’s Tip: The … Read more