|Gefriergetrocknete Vanille-Sauce, ein Element von "Hamburger Rote Grütze"|
Over the last months we had a freeze-drying appliance at restaurant Vendôme and tested how different products change once freeze-dried. In a first experiment we freeze-dried vanilla sauce. The very first and most awesome result is that its visual appearance changes dramatically. Instead of a fluid sauce you get a firm piece which doesn‘t resemble anymore a typical vanilla sauce. But, very interesting indead: This firm texture is melting on your tongue and releases the aromas of the vanilla sauce more slowly than usually. Therefore one can detect more precisely the different vanilla notes. The freeze-dried vanilla sauce covers the mouth totally and adds itself slowly to further bits of this dessert.