Dessert semimanufactured product and process for its production and finishing

摘要

The invention relates to a novel dessert product, which can be finished by baking, for sweet souffles having a frozen foam mass based on egg white and sugar and ingredients including at least one stabiliser, which is characterised in that, to prepare "Salzburger Nockerln" (Salzburg-style sweet souffle), it is formed as a whipped, expandable base mixture which is frozen to a temperature below -5 DEG C, in particular -10 DEG C to -18 DEG C, containing enclosed uniformly distributed gas pores, in particular air pores, having a matrix of 70 to 90% by mass, in particular 75 to 85% by mass of fresh egg white and 15 to 25% by mass, in particular 18 to 22% by mass, of at least one sugar mixed with at least one sugar alcohol and the remainder to 100% by mass in each case being made up of at least one stabiliser and any other ingredients, into which base mixture is included or folded at 5 to 25% by mass, in particular 8 to 18% by mass, in each case based on the base matrix, an intimate mixture containing 50 to 70% by mass, in particular 55 to 65% by mass, of fresh egg yolk and, making up to 100% by mass in each case, at least one sugar, its with or without other desired ingredients, and a process for its production and finishing.