Cold dessert with gelatin-based component adapted for low-temperature consumption
Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper.
1. A cold dessert comprising
a stick,
a frozen edible core coupled to the stick and having an outer surface, and
a shell made from a gelatin-based candy product that interfaces with the outer surface of the frozen edible core and that comprises about 25 to about 85 wt. % invert sugar, about 4 to about 8 wt. % of a gelling component, wherein the gelling component is gelatin and wherein the gelatin has a bloom number of about 150 to about 225, and about 5 to about 20 wt. % water such that the shell is adapted to remain pliable at a temperature below 5° C. for ease of consumption and soft mouth feel for a consumer.
2. The cold dessert of claim 1 , wherein the gelatin-based candy further comprises about 30 to about 50 wt. % sucrose.
3. The cold dessert of claim 1 , wherein the gelatin-based candy comprises less than about 1 wt. % high fructose corn syrup.
4. The cold dessert of claim 1 , wherein the gelatin-based candy further comprises less than about 0.1 wt. % of any gelling component other than the gelatin.
5. The cold dessert of claim 1 , wherein the edible core is selected from the group consisting of flavored frozen ice, ice cream, soft-serve ice cream, gelato, frozen custard, soy milk ice cream, nut milk ice cream, coconut milk ice cream, avocado-based ice cream, frozen yogurt, frozen Greek yogurt, frozen kefir, sorbet, sherbet, Italian ice, a snow cone, and combinations of the foregoing.
6. The cold dessert of claim 1 , wherein the shell encapsulates the edible core.
7. The cold dessert of claim 1 , wherein the gelatin-based candy is made to exhibit a variegate.
8. The cold dessert of claim 7 , wherein the shell is shaped to encompass an entirety of the frozen edible core.
9. The cold dessert of claim 2 , wherein the shell is formed to have a higher solidity relative to the frozen edible core.
10. The cold dessert of claim 1 , wherein the gelatin-based candy product comprises about 50 to about 85 wt. % invert sugar.