{"id":22708,"date":"2026-08-25T12:03:11","date_gmt":"2026-08-25T10:03:11","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/peach-pajamas\/"},"modified":"2026-08-25T12:03:27","modified_gmt":"2026-08-25T10:03:27","slug":"peach-pajamas","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/peach-pajamas\/","title":{"rendered":"Peach Pajamas"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">A creation that showcases the <strong>FROTZ peach<\/strong> in a variety of textures, combining diced fruit in syrup with a sorbet flavored with jasmine, caramel, tocinillo, and a light, creamy Chantilly cream.<\/p>\n\n<p class=\"wp-block-paragraph\">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 for professional restaurants.<\/p>\n\n<p class=\"wp-block-paragraph\">A creation in which the <strong>FROTZ peach<\/strong> serves as the central theme of the dessert, featured both as diced pieces and as a sorbet with a fresh, aromatic flavor.<\/p>\n\n<p class=\"wp-block-paragraph\">Jasmine, vanilla, caramel, and the creaminess of Chantilly cream round out a creation with various nuances and textures, showcasing the versatility of peaches in professional culinary applications.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &#8230; <a title=\"Peach Pajamas\" class=\"read-more\" href=\"https:\/\/www.frotzfruits.com\/en\/recipe\/peach-pajamas\/\" aria-label=\"Read more about Peach Pajamas\">Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22707,"template":"","recipe-category":[],"class_list":["post-22708","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Peach Cubes in Syrup\n500 g frozen peach cubes from FROTZ\n10 g Bourbon vanilla paste\n400 g syrup (1:400)\n\n\nFlan Base Caramel 12.6 g sucrose\n2.25 g water\n\nTocinillo\n18 g water\n0.2 g salt\n27.6 g sucrose\n32 g pasteurized egg yolk\n18 g caramel base for flan\n\nPeach and Jasmine Sorbet\n125 g FROTZ Lemon Pulp\n105 g powdered glucose 38DE\n7 g hot inulin\n110 g dextrose\n100 g maltodextrin 18 DE\n50 g sucrose\n9 g of sorbet stabilizer\n1,000 g of FROTZ Peach Pulp\n8 drops of jasmine essence\n\nChantilly Cream\n200 g of cream (35% fat)\n20 g of sucrose","recipe_steps":"<h3 class=\"PDq2pG_selectionAnchorContainer\" data-section-id=\"12viqmz\" data-start=\"1217\" data-end=\"1266\">Prepare the Peach Chunks in Syrup<\/h3>\n<p data-start=\"1268\" data-end=\"1312\">Mix the syrup with the vanilla paste.<\/p>\n<p data-start=\"1314\" data-end=\"1381\">Stir in the vanilla paste and the <strong data-start=\"1352\" data-end=\"1380\">diced FROTZ peaches<\/strong>.<\/p>\n<p data-start=\"1383\" data-end=\"1500\">Place in a vacuum-sealed bag along with the peaches and steam or cook in a Roner for <strong data-start=\"1477\" data-end=\"1499\">15 minutes at 90 \u00b0C<\/strong>.<\/p>\n\n<h3 data-section-id=\"rgce6\" data-start=\"1502\" data-end=\"1529\">Making the Caramel<\/h3>\n<p data-start=\"1531\" data-end=\"1573\">Make a dry caramel with sucrose.<\/p>\n<p data-start=\"1575\" data-end=\"1658\">Deglaze with hot water and heat the mixture back up to <strong data-start=\"1647\" data-end=\"1657\">120 \u00b0C<\/strong>.<\/p>\n<p data-start=\"1660\" data-end=\"1704\">Pour the caramel into the flan molds.<\/p>\n\n<h3 data-section-id=\"4pg5qn\" data-start=\"1706\" data-end=\"1734\">How to Make El Tocinillo<\/h3>\n<p data-start=\"1736\" data-end=\"1805\">Mix the water, salt, sucrose, and pasteurized egg yolk.<\/p>\n<p data-start=\"1807\" data-end=\"1873\">Spread the caramel over the bottom of the pan and pour in the batter.<\/p>\n<p data-start=\"1875\" data-end=\"1935\">Bake in a silicone mold at <strong data-start=\"1906\" data-end=\"1934\">90 \u00b0C for 60 minutes<\/strong>.<\/p>\n\n<h3 data-section-id=\"1u90qz7\" data-start=\"1937\" data-end=\"1985\">How to Make Peach and Jasmine Sorbet<\/h3>\n<p data-start=\"1987\" data-end=\"2114\">Heat the <strong data-start=\"2015\" data-end=\"2039\">FROTZ Lemon Pulp<\/strong> together with the powdered glucose, inulin, dextrose, and maltodextrin to <strong data-start=\"2002\" data-end=\"2011\">40 \u00b0C<\/strong>.<\/p>\n<p data-start=\"2116\" data-end=\"2298\">Add the sucrose mixed with the stabilizer in a fine stream at this temperature to ensure complete dissolution. Heat the mixture to <strong data-start=\"2268\" data-end=\"2277\">75 \u00b0C<\/strong> and remove from the heat. <\/p>\n<p data-start=\"2300\" data-end=\"2403\">When the mixture cools down again to <strong data-start=\"2344\" data-end=\"2353\">40 \u00b0C<\/strong>, stir in the chilled <strong data-start=\"2369\" data-end=\"2397\">FROTZ Peach Pulp<\/strong>.<\/p>\n<p data-start=\"2405\" data-end=\"2471\">Blend in an electric blender and let it sit for <strong data-start=\"2458\" data-end=\"2470\">12 hours<\/strong>.<\/p>\n<p data-start=\"2473\" data-end=\"2521\">Then place it in the ice cream maker and set aside.<\/p>\n\n<h3 data-section-id=\"1rjndwd\" data-start=\"2523\" data-end=\"2556\">How to Make Chantilly Cream<\/h3>\n<p data-start=\"2558\" data-end=\"2637\">Whip the cream, and when it is partially whipped, gradually add the sucrose in two stages.<\/p>\n<p data-start=\"2639\" data-end=\"2731\">Continue whipping until you achieve the desired texture and the sugar is fully incorporated.<\/p>","recipe_related_product":[20868,20890],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - 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