A creation that combines the creamy texture of pine nuts with the freshness and tartness of Frotz apricot pulp, creating a contrast designed to balance the natural fat content of the nuts. Pine serves as the aromatic thread of the concept, incorporated through honey scented with pine essence. The result is part of a four-act … Read more

A creamy, aromatic beverage that combines the intensity of milk chocolate with the fruity, slightly tart profile of Frotz Apricot Pulp and the spicy notes of tonka beans. The preparation begins with an infusion of tonka beans in milk and cream, which is then emulsified with chocolate and finished with apricot pulp to add freshness … Read more

A delicate, aromatic creation that uses fresh fig leaves to infuse the milk and impart its characteristic vegetal notes to the ice cream. The recipe begins with properly preparing the leaves to remove excess latex before making a 12-hour cold infusion. This flavored milk is then used to create a creamy, well-balanced ice cream base, … Read more

A creation that showcases the FROTZ peach in a variety of textures, combining diced fruit in syrup with a sorbet flavored with jasmine, caramel, tocinillo, and a light, creamy Chantilly cream. The result is a dessert that combines fruity, floral, and caramelized notes, playing with different temperatures and textures to create a well-balanced creation designed … Read more

A creation that combines black figs, almonds, and vanilla in a tartlet format, using different techniques to bring the whole dish together. The recipe starts with a white almond sablée, topped with an almond cream and a FROTZ black fig compote, flavored with Bourbon vanilla from Madagascar. A tartlet made with a white shortcrust pastry … Read more

A dessert that combines apple, vanilla, and mascarpone through various preparations and textures. The recipe consists of a vanilla and mascarpone mousse, a gelatinized apple compote filling made with Golden FROTZ apple pulp and FROTZ lime pulp, a base of reconstructed gluten-free cinnamon streusel, and a strip of FROTZ apple caramelized with vanilla caramel. A … Read more

Introduction A creation that combines ginger, peanuts, honey, and spices through various preparations and textures. The recipe combines ginger ice cream, a peanut Santiago cake, a honey-ginger gel, a peanut mousse, and a honey-five-spice slush. FROTZ lemon pulp is an ingredient in the honey-ginger gel. A recipe that combines ginger, peanuts, and honey in various … Read more

A dessert that combines Payoyo cheesecake, peach and jasmine sorbet, whipped mascarpone cream, lavender streusel, and lemon gel. The recipe is created using a combination of different ingredients that blend dairy flavors, fruit, and aromatic notes of lavender and jasmine, incorporating lemon pulp and FROTZ peach pulp. This recipe combines five different components: whipped mascarpone … Read more

A French madeleine recipe with a fruit filling, made with madeleine batter and two different filling options. This recipe allows you to use either FROTZ Raspberry Gellan or FROTZ Mango and Passion Fruit Gellan for the filling, both of which are formulated to withstand baking inside the cupcake. This Fruit-Filled Madeleines combines a French madeleine … Read more

A ” shoot “-style creation that combines FROTZ Green Apple Pulp with pineapple, rosemary, and a citrusy lemon meringue. The recipe consists of two parts: a green apple and rosemary shot, which serves as the base, and a citrus meringue made with lemon juice, egg whites, and albumin. The Green Apple, Rosemary, and Citrus Foam … Read more

The Apricot, Cumin, and Bitter Almond Donut is a creation that combines fruit, spices, and toasty notes to offer a reinterpretation of this classic pastry. Created by Ricard Martínez for Frotz Fruits, this recipe features apricot in two different forms: a whipped cream and a spiced compote, topped with white chocolate. Chef’s Tip: The result … Read more