Beetroot and Raspberry Gazpacho
Gazpacho, originally from Andalusia, is one of the most emblematic preparations of traditional Spanish cuisine. This cold soup, once a humble way to use…
Format
30g
The freeze-dried beetroot retains its vibrant red color and earthy, sweet flavor. Freeze-drying preserves its qualities without preservatives, ideal as a natural colorant and topping in sweet and savory cuisine.
Grind to obtain a beetroot powder to naturally dye doughs, creams, sugars, and foams red. Sprinkle on risottos, creams, and salads as a colorful and flavorful topping. Incorporate into doughs and breads to enhance color and add an earthy note.
Freeze-dried beetroot is beetroot from which water has been removed by lyophilization, preserving its vibrant intense color and characteristic earthy and sweet flavor. The process preserves the natural pigment (betanin) and the vegetable’s qualities without preservatives, in a light and stable product. Its great asset is its color: when ground, it is one of the most potent natural colorants for dyeing doughs, creams, and sugars an intense red. It is also used crispy as a topping or rehydrated in preparations with liquid. Being hygroscopic, it should be kept dry to preserve color and texture.
Freeze-dried beetroot is a powerful natural colorant: in powder form, it intensely dyes bread doughs, fresh pasta, macarons, meringues, sugars, and foams without artificial colorants, and adds its earthy and sweet nuance. As a crispy piece, it decorates risottos, creams, salads, and hummus, and pairs well with goat cheese, orange, walnuts, and dill. Rehydrated, it regains body for garnishes. Its stable color and versatility make it highly valued in creative cuisine, colored bakery, and savory pastry throughout the year.
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