A dish that combines mango, avocado, cilantro, and lime through a variety of preparations and textures. The recipe features a creamy FROTZ mango flan, served with an avocado and cilantro sorbet, mango crisp, lemon foam, and a mango-lemon agar. A recipe in which FROTZ mango and lemon pulps are used in a variety of preparations: … Read more

A creation that combines lychee, peach, and jasmine through various preparations and textures. The recipe combines a FROTZ lychee foam, a peach-and-lychee pastry cream, and jasmine tea ice cream made from pre-infused milk. A recipe in which FROTZ lychee and peach pulp are incorporated into a foam and a pastry cream, accompanied by the aromatic … Read more

A fruit paste made from passion fruit, mango, and green cardamom, combining two types of fruit pulp with the aroma of cardamom. The recipe starts with a mixture of FROTZ Mango Pulp and FROTZ Passion Fruit Pulp, which is combined with sugars, pectin, and green cardamom until the desired consistency is achieved. Once complete, the … Read more

Fairground Coconut: Coconut, Caramel, and Apple is a creation inspired by fairs, food trucks, and takeout food. The recipe combines different preparations of coconut, caramel, and apple through a coconut sorbet, a Dulcey cream, an apple tatin, green apple infused with licorice, and caramelized popcorn. The result is a dessert featuring coconut sorbet, Dulcey cream, … Read more

The Hibiscus and Pitaya Sorbet combines the distinctive flavor of pitaya with an infusion of hibiscus flowers. The recipe is rounded out with a base of sugars and a stabilizer to create a sorbet that, after aging and churning, has a creamy texture and an intense color. The result is a sorbet made from pitaya … Read more

The Pineapple Tartare with Basil Soil and Vanilla is a creation that combines different textures centered around pineapple to create a fresh and balanced dessert. Created by Ricard Martínez for Frotz Fruits, this recipe brings together a pineapple gel, basil oil, white chocolate crumble, and a final presentation that highlights the fruit’s versatility in professional … Read more

Tropical Cream with Coconut Foam and Infused Pineapple is a dessert that combines the freshness of tropical fruit with a carefully crafted blend of textures. The aromatic intensity of Frotz Fruits Passion Fruit Pulp, the natural sweetness of Costa Rican pineapple, and the smoothness of coconut purée with shredded coconut create a light, elegant dessert … Read more

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.

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.

A reinterpretation of a classic dessert that is on every restaurant menu in Spain.
Frotz suggests a more tropical recipe.