CHILLED DAIRY DESSERT WITH SOLID PIECES
The invention relates to a chilled dairy dessert which exhibits several textures and flavours, and contains a mousse with solid pieces and threads of sauce. The invention also relates to a process for producing a chilled dairy dessert containing solid pieces and a sauce.
1 . A chilled dairy dessert comprising solid pieces, containing:
85 to 95 wt % of a dairy mousse comprising solid pieces;
5 to 15 wt % of a sauce;
the total amount of components does not exceed 100%; and
wherein the sauce is laid as at least two threads within said dairy mousse comprising solid pieces.
2 . A chilled dairy dessert according to claim 1 , wherein the amount of solid pieces is from 2 to 15 wt % of the dessert.
3 . A chilled dairy dessert according to claim 1 , wherein the sauce is selected from the group consisting of chocolate, vanilla, caramel, coffee, mint, praliné any flavored sauce commonly used in desserts, a fruit coulis, a fruit puree and a cream dessert.
4 . A chilled dairy dessert according to claim 1 , wherein the sauce has a viscosity of 120000 to 180000 mPa·s, as measured with a Brookfield viscometer, at a temperature of 8° C., a rotation speed of 5 rpm and a cross-shaped probe reference T bar 93.
5 . A chilled dairy dessert according to claim 1 , wherein the solid pieces are selected from the group consisting of hard food pieces, dried pieces, candied fruit pieces, and chocolate chips.
6 . A chilled dairy dessert according to claim 1 , wherein the average diameter of the solid pieces ranges from 6 to 13 mm.
7 . A chilled dairy dessert according to claim 1 , wherein the amount of sauce in the chilled dairy dessert ranges from 8 to 10 wt %.
8 . A chilled dairy dessert according to claim 1 , wherein at least two threads of sauce are helical and extend over the height of said dairy mousse.
9 . A chilled dairy dessert according to claim 1 , wherein at least two threads of sauce meet at the surface of the dairy mousse.
10 . A chilled dairy dessert according to claim 1 , which has an overrun of 60 to 120%.
11 . A process for preparing a chilled dairy dessert comprising solid pieces, comprising the steps of:
preparing a dairy mousse;
mixing the dairy mousse with a preparation containing solid pieces in order to obtain a mousse comprising solid pieces;
dosing the mousse comprising solid pieces into a suitable container; and
co-dosing a sauce together with the mousse comprising solid pieces, where the sauce is laid as at least two threads within said dairy mousse comprising solid pieces,
wherein the chilled dairy dessert comprises 85 to 95 wt % of a dairy mousse comprising solid pieces and 5 to 15 wt % of a sauce, the total amount of components does not exceed 100%.
12 . The process of claim 11 , wherein the dairy mousse is mixed with 5 to 25 wt % of a preparation containing solid pieces in a dynamic mixer.
13 . The process of claim 11 , wherein the preparation containing solid pieces comprises 20-60 wt % of solid pieces in 40-80 wt % of a liquid carrier.
14 . The process of claim 11 , wherein the preparation containing solid pieces comprises 20-45 wt % of solid pieces, 40-55 wt % of water, 15-25 wt % of sugar, and 1-2 wt % of a stabilizer system.