| 摘要 |
A storable, preferably solid base product for preparing a dessert mousse and a process for its preparation. The product contains sugar or another natural or artificial sweetener, 10 to 80 percent by weight of fat, 0.1 to 15 percent by weight of binder, 0.5 to 10 percent by weight of emulsifier, and, optionally, other ingredients. The product can be whipped up to a mousse of excellent texture and outstanding flavor by being suspended in liquid and, when desirable, milk products and other ingredients may be added. |
