A decorative dessert with a layered structure and its production method.

Abstract

The invention relates to an edible earth-based, cone-shaped decorative dessert product for the food industry and its production method. The invention concerns a multi-layered dessert placed on an edible earth base, consisting of a cone-shaped sabayan mousse with a cake base and sweet puree filling, served with milk halva ice cream.

Description

A decorative dessert with a layered structure and its production. METHOD Technical Area The invention is a cone-shaped decorative product made from edible earth, intended for the food and beverage industry. It relates to a dessert product and its production method. The invention is a cone-shaped form with a cake base and sweet puree inside. Sabayan mousse served with milk halva ice cream on an edible earth base. It involves a multi-layered dessert. State of the Art Today in the food industry, combining different texture, aroma, and temperature components is essential. The multi-layered products to which they are brought are widely manufactured. In such products, each layer is usually different. The layer represents a different group of components, providing visual appeal, aromatic depth, and The aim is to experience a variety of textures felt in the mouth. In these types of multi-layered desserts, each layer usually has a different texture or flavor. It contains these elements and, when consumed together, offers a holistic taste experience. The arrangement of the layers, the density and moisture content of the ingredients used all affect the quality of the dessert. It directly affects both its structural integrity and the feeling it leaves in the mouth. For example... Tiramisu, with coffee-soaked ladyfinger biscuits as the bottom layer, and a middle layer... A classic layered dessert with mascarpone-based cream and cocoa powder topping. This is an example. In cheesecake products, it is usually a biscuit base mixed with butter. A cream cheese-based filling is added on top, and in some varieties, fruit puree is included. or a layer of jelly is also used. In examples like mosaic cake, chocolate, biscuit and milk are used. The mixture of layers is used to create both textural contrast and visual pattern. are brought together. Mousse-based desserts typically contain air-lightened chocolate, fruit, or milk-based ingredients. A soft and foamy texture is achieved using the mixtures. These desserts are sometimes cakes. It is sometimes served on a biscuit base, or sometimes alone. However, current practices aim to create a natural-looking contrast in texture and taste. edible soil base, cone-shaped mousse structure with chestnut puree 2 The integrated arrangement of elements such as the cake layers, together, is both structural and... There is currently no dessert product in which this is applied in an aesthetically harmonious way. The products include advanced examples in terms of visual presentation and layered flavor combinations. a structure that provides original taste, texture and presentation integrity in the way this invention offers. It does not offer. In the literature review, an example of the current state of the technique is given. Application number WO2003 / 055332 can be cited. The aforementioned application simply involves a liquid. by contacting and gently mixing, a mousse is instantly recreated. It relates to a suitable powdered food mix. Here, a powdered mousse mix is ​​mixed with a liquid. the rapid regeneration of a foam by gently and briefly mixing The method is explained for those who cannot consume grain products. However, the document in question does not mention this for those who cannot consume grain products. There is no mention of fermented vegetable juice that can be consumed by individuals. However, the statement... The subject of the application is a ready-made powder mix for mousse, and the mousse dessert itself. There is no mention of its preparation or shaping into a cone or similar form. Application number TR2025 / 000501 can be cited as an example of the prior art. The application in question aims to ensure the ease of consumption and hygienic presentation of the mousse dessert. with a system that involves presenting them in a conical cardboard cone. It is related to this. The system in question is a conical shape that allows the mousse dessert to be consumed directly. serving in a cardboard cone, ensuring the cardboard cone facilitates the transport of the dessert and maintains hygiene. to ensure its preservation, the cone must be made of recyclable material. The dessert is designed to be easily held during consumption and to prevent spills. It includes the fact that the mousse dessert is made from pine cones or similar materials. However, the application in question states that the mousse dessert is made from pine cones or similar materials. by shaping it and combining it with chestnut puree, cake and edible soil, etc. There is no mention of obtaining sweets. In conclusion, due to the negative aspects described above and the current solutions, the subject matter... Due to its shortcomings, an improvement is needed in the relevant technical field. It has been made. 35. Purpose of the Invention 3 The present invention meets the aforementioned requirements while eliminating all disadvantages. decorative, cone-shaped plants with an edible soil base that lift and offer some additional advantages. It relates to a dessert product and its production method. The primary purpose of the invention is to create cakes positioned on a base that resembles edible soil. served with a mousse base, a sweet puree filling, and a cone shape. The goal is to provide a unique dessert product that combines ice cream with other ingredients. The aim of the invention is to create something that is both visually striking and has a different texture and temperature. The goal is to develop a dessert composition that enriches the taste experience by offering various combinations. One aim of the invention is to ensure that the flavors are balanced thanks to the layered structure of the dessert. to create a sensation, the combination of puree, cake, mousse and ice cream ingredients The aim is to ensure that it creates a holistic flavor profile when consumed. Another purpose of the invention is to use the edible soil-like base as an aesthetic presentation element. a component that performs a function while also carrying the dessert and supporting flavor integrity The goal is to ensure that it functions as such. One of the purposes of the invention is also to be applied in the production of desserts in restaurants, bakeries and boutiques. The goal is to offer a repeatable and presentation-oriented product alternative. To achieve the purposes described above, the invention creates a novel dessert with a layered structure. is a product, • Edible soil-look base, • This is a cake base placed on an earth-like base, with a dessert inside. mousse containing puree, shaped like a cone, and • an ice cream component positioned next to the aforementioned mousse • Contains micro fruit stones placed on an edible soil-like base. is doing. To achieve the purposes described above, the invention creates a novel dessert with a layered structure. This is a method for preparing the product and includes the following steps: i. Obtaining an edible, soil-like base containing water, sugar, and chocolate, 35 ii. Mousse containing sugar, water, egg yolks, eggs, dark chocolate, and cream. preparation, 4 iii. Preparation of micro fruit stone, iv. Preparation of the sweet puree, v. Preparing the cake, vi. Preparing the ice cream and vii. The prepared mousse is softened using the bain-marie method and mixed. The cone-shaped mold should be filled, leaving a 1 cm gap at the open end. viii. Spreading the prepared sweet puree over the cake, freezing it, and after freezing... Then it will be cut into rounds, and the puree will be placed inside the mousse in the mold. placed in this way and then frozen, ix. Spreading the edible soil-like base, prepared in a flat container, and The frozen product is removed from the cone-shaped mold and placed on this base. x. Decorating the base with prepared micro fruit stones to resemble edible soil. and the prepared ice cream is positioned next to the cone-shaped mousse. The structural and characteristic features and all the advantages of the invention are detailed below. This will be understood more clearly thanks to the explanation, and therefore the evaluation will also be based on this. This should be done taking into account the detailed explanation. Detailed Description of the Invention This detailed explanation describes the product and method of invention only to provide a better understanding of the subject. in order to facilitate understanding and without imposing any limiting effects It is explained. This invention relates to a layered, delicious, and decorative dessert product. The invention concerns a dessert product in its most basic form; an edible clay-like base, and this clay... Placed on a visually appealing base, it has a cake base and a sweet purée filling inside. Pine cone-shaped mousse; alongside the aforementioned mousse an ice cream component positioned on an edible, earth-like base It contains implanted micro fruit stones. The micro-fruit stones in the invention are preferably micro-fig and / or micro-peach stones. 5 The aforementioned micro-fig stones are preferably made from fresh figs, sugar, cornstarch, and gelatin. It contains. The aforementioned micro-fig stones preferably contain 93.025% fresh figs by weight, % It contains 4.65 grams of powdered sugar and 2.325% corn starch. The micro-peach pits mentioned here preferably contain peaches, sugar, and starch. The aforementioned micro peach pits should preferably contain 89.89% peach by weight, 8.99% powdered sugar, and It contains 1.12% starch. The cake included in the invention is preferably a chestnut sponge cake. The chestnut sponge cake referred to here. The cake's ingredients are butter, egg yolks, sugar, flour, cornstarch, egg whites, and candied chestnuts. It contains. The aforementioned chestnut sponge cake preferably contains 11.18% butter by weight, % 15.69g egg yolks, 14.55% sugar, 1.35% flour, 1.35% cornstarch, 22.21% egg It contains white and 33.67% chestnut sugar. The sweet puree included in the invention is chestnut puree. The chestnut puree referred to here is chestnut puree. It contains sugar and pine cone syrup. The chestnut puree mentioned is preferably made from 2000 grams of chestnuts. It contains sugar and 100 ml of pine cone syrup. The mousse used in this invention is preferably sabayan mousse. Here, sabayan mousse is sugar, It contains water, egg yolk, egg, dark chocolate, and cream. The invention refers to the mousse. more preferably 6.57% powdered sugar, 4.08% water, 9.7% egg yolk, 8.17% egg by weight, It contains 30.63% dark chocolate and 40.85% cream. Furthermore, the invention refers to a mousse, preferably sabayan mousse, topped with dark chocolate. It includes a coating. The base of the invention, which resembles edible soil, is preferably made of sugar, water, and dark chocolate. It includes. The base material in the invention, resembling edible earth, is preferably 18.81% powder by weight. It contains sugar, 44.55% water, and 36.64% dark chocolate. The ice cream included in the invention is milk halva ice cream. The milk halva mentioned here is milk halva. Ice cream contains flour, butter, vegetable oil, milk, sugar, and egg yolks. More preferably One recipe for milk halva requires 250 gr flour, 150 gr butter, 50 gr vegetable oil, 2500 ml milk, and 900 gr... It contains 35 grams of sugar and 2 egg yolks. 6 The invention also includes microgreens growing on an edible soil-like substrate. It includes. The invention involves a method for preparing a novel dessert product with a layered structure. It is related. The invention involves the following process steps; i. Obtaining an edible, soil-like base containing water, sugar, and chocolate, ii. mousse containing sugar, water, egg yolks, eggs, dark chocolate, and cream. preparation, iii. Preparation of micro fruit stone, iv. Preparation of the sweet puree, v. Preparing the cake, vi. Preparing the ice cream and vii. The prepared mousse is softened using the bain-marie method and mixed. Leave a 1 cm gap at the open end of the cone-shaped mold. filling and viii. Spreading the prepared sweet puree over the cake, freezing it, and after freezing... Then it is cut into round shapes and the puree is placed inside the mousse in the mold. placed in such a way that it will be frozen, ix. Spreading the edible soil-like base, prepared in a flat container, and The frozen product is removed from the cone-shaped mold and placed on this base. placement, x. Decorating the base with prepared micro fruit stones to resemble edible soil. and the prepared ice cream next to the pine cone-shaped mousse positioning The invention involves a method in which, in step i, an edible soil-like base is prepared by following these steps: It includes obtaining;  Add water and sugar to a pot and heat until it reaches 140 °C. stirring in a controlled manner and stopping the heating,  then dark chocolate is added until the chocolate takes on a clay-like consistency. mixing and  Cooling the mixture. The invention describes a method in which, in step ii, the mousse is prepared according to the following steps: It contains 35; 7 a. The eggs and egg yolks are mixed with a mixer until fluffy. b. In a separate bowl, combine the water and sugar and heat until the temperature reaches 118°C. heated and mixed and Pouring the egg mixture prepared in step a into the mixture in step b. d. Melt the chocolate in a separate bowl using the bain-marie method and add it to the mixture prepared in step c. addition and e. the cream is whipped into a foam using a mixer and d. with the mixture prepared in step 1. The mousse is obtained by folding and mixing. An application of the method described in the invention; in step iii, micro peach as micro fruit stone. Peaches with their pits removed and peeled skins in a smart cooking machine by mixing sugar and starch in the container at 40°C for 1 minute at 100 cycles. It includes preparation. An application of the method described in the invention is step 3, micro-figs as micro-fruit stones. The smart cooking machine for figs that have been cleaned of stones and peeled. (Thermomix) in the container with sugar and starch, at 40°C for 1 minute in 100 cycles. The preparation involves mixing the ingredients and then adding gelatin. The invention involves blending chestnut puree as a sweet puree in step 4 of the method. It involves preparing it by mixing it in a container with the addition of pine cone syrup. The subject of the invention is the method in step v, the preparation of chestnut sponge cake as the cake, and the following steps: It includes preparation; - The butter is whipped until fluffy using a mixer, and then the egg yolks are added. mixed and then some of the sugar added while mixing with the mixer being done, - In a separate bowl, beat the egg whites with a mixer until they are fluffy, and then... meringue is obtained by adding the remaining sugar and mixing it. - The resulting egg yolk mixture is folded and mixed with meringue, then flour and The cake batter is obtained by folding and mixing the starch into this mixture. - The cake mixture is poured into the baking dish, and pieces of candied chestnut are added on top. Cooking at 170°C for 15 minutes. The invention concerns the following method in step VI: milk halva ice cream as ice cream: It includes preparation in 35 steps; 8 Milk and sugar are placed in a bowl, heated, and mixed. In a separate pan, melt the butter and add the flour, then sauté it. Adding the sugary milk mixture to the roasted flour, In a separate bowl, whisk the egg yolks and add them to the mixture prepared in the previous step. addition, The bain-marie method involves placing the mixture in a container and then placing it over another container filled with water. Bake in an oven at 220°C for 12 minutes. The prepared milk halva is frozen and then ice creamed using an ice cream machine. obtaining An application of the method described in the invention is in step ix, where a cone-shaped mold is used. Applying the chocolate coating to the removed mousse using a spray gun. It includes. The invention involves an application of the method in step ix, where the product is extracted from a cone-shaped mold. This involves applying a dark chocolate coating to the mousse using a spray gun. The preparation of a sample of the dessert that is the subject of the invention is carried out as follows: Preparation of Edible Soil: 45 ml of water is placed in the saucepan, and 19 grams of sugar is carefully added on top. The mixture is placed on the stove. It is cooked over low heat, controlling the heat until it reaches 140°C. The mixture is stirred with a whisk while checking the temperature with a thermometer as shown in the image. It is set to 140°C. The heat is turned off under the mixture and 37g of dark chocolate is added. Using a metal spoon... Once the added chocolate takes on a soil-like consistency, the pot is removed from the heat and the mixture is allowed to cool. becomes ready for use. Preparation of Chocolate Saboyan Mousse: The eggs and egg yolks are placed in the mixer bowl and whisked with the whisk attachment at medium speed. Water and sugar are placed in a medium-sized saucepan and cooked over medium heat, monitoring with a thermometer. Mix with a whisk until it reaches 118°C. The eggs begin to froth. The mixture is poured into the pot gently from the edge, without touching the wire. Then, at a high level... It is stirred and left to cool. It is transferred to a dry mayonnaise pan. Dark chocolate... The chocolate is melted at 50°C using the steaming method. Then, the melted chocolate is mixed with the sabayan mixture. Next, the cold cream is whipped at high speed in a mixer bowl. The whipped cream is then mixed with chocolate 9. It is folded with the egg mixture and mixed using a silicone spatula, and is ready to use. It is transformed into this state. Preparation of Micro Peach Stones: First, the peaches are cleaned. Water is boiled in a pot, and the peaches are placed in the boiling water... They are placed inside. Meanwhile, ice water is kept in a separate bowl. The ice water is then added after being left in it for 1 minute. The peaches are then placed in cold water to facilitate peeling. After peeling... Peaches are placed in the Thermomix container at 40°C, then sugar and starch are added and the mixture is cooked at 100°C. It is spun at medium speed for 1 minute. Then it is ready to use. It is squeezed into micro stone molds. It is put in the cupboard. Preparation of Micro Fig Stones: The figs are cleaned. The peeled figs are placed in the thermomix container and heated to 40°C. Starch and sugar are added and stirred at 100°C for 1 minute at medium speed. Then, 15 grams of gelatin mass is added. It is then added and made ready for use. It is pressed into micro stone molds and placed in the refrigerator. Preparation of Pine Cone Chestnut Puree: Place the canned chestnuts, along with the candied chestnut syrup, into a dry container. It is placed inside. The pine cone is added to the Vosko blender mixing bowl. Chestnut and pine cone syrup are mixed and mashed until the syrup reaches a puree consistency. It is withdrawn. It becomes ready for use. How to Make Chestnut Cake: Butter is whipped into a fluffy paste in the mixer bowl using the wire whisk attachment on high speed. Egg yolks... The sugar is placed in the mixer bowl and the mixer is run at medium speed. The sugar is inside the mixer bowl while it is working. The egg yolks are added to the mixture in a controlled manner in three stages. The frothy mixture is then transferred to a bowl. (Mayonnaise saucepan) is added and left to cool. Eggs are added to the mixer bowl. The egg white is added and cooked on medium speed until it begins to foam. In a separate bowl... Add 166g of sugar to the mixture in three stages, ensuring it does not touch the wire inside the container. The meringue, which has puffed up and become smooth, is mixed with egg yolks in the mayonnaise pan. Using a plastic spatula, fold the mixture in, allowing air to in without deflating it. They are mixed. After 20g of flour and 20g of cornstarch are combined in a bowl... To prevent lumps from forming, fold the meringue mixture in little by little using a plastic spatula. 35 servings are added. The prepared cake mixture is placed on the bottom of a baking tray lined with parchment paper (1150 gr). It is filled. 500g of candied chestnuts are shredded and distributed in equal pieces on top. Afterwards, it is baked in a 170°C oven for 15 minutes, checking it periodically. 10 Preparation of Milk Halva: Add milk and sugar to a deep saucepan and place it over medium heat. The sugar is added and stirred occasionally with a whisk until it dissolves and the milk boils. This is ensured by placing butter in a separate saucepan over medium heat and heating it. The oil is heated, and flour is added and stirred with a whisk until it takes on a light color. The boiling sugary milk is gradually added to the roasted flour while stirring constantly. Separately... The beaten egg yolks are added to the saucepan in a separate bowl and mixed until all the egg yolks are incorporated into the mixture using a whisk. To ensure the ingredients become homogeneous and the desired consistency is achieved, wait another five minutes. The mixture is stirred and then removed from the heat. A 1 / 1 cup of tub is placed in a tray and water is added to the bottom. is added. The prepared milk halva is transferred to a container and placed on top of this tub, and It is browned on top for twelve minutes in a preheated 220°C oven. The milk is browned on top. The halva is removed from the oven and made ready for serving. Then, the milk halva is left overnight. After being frozen, it is processed with a Pocojet to obtain ice cream.

Claims

1. It is a new dessert product with a layered structure, and its characteristic feature is;  Edible soil-look base,  This is a cake base placed on an earth-like base, with a dessert inside. mousse containing puree, shaped like a cone, and  an ice cream component positioned next to the aforementioned mousse  Micro fruit stones placed on a base that resembles edible soil. It includes.

2. A dessert product conforming to Claim 1, characterized by its micro-fruit stones being micro-figs. and / or the presence of micro-peach stones.

3. A dessert product conforming to Claim 2, characterized by the fact that the aforementioned micro-fig stones are fresh figs. It contains sugar, cornstarch, and gelatin.

4. A dessert product conforming to Claim 2, characterized by the fact that the aforementioned micro-peach stones are peaches, It contains sugar and starch.

5. A dessert product conforming to Claim 1, characterized by the fact that the cake in question is a chestnut sponge cake. It is the fact that.

6. A dessert product conforming to claim 5, characterized by its use of butter in the aforementioned chestnut sponge cake. It contains egg yolks, sugar, flour, cornstarch, egg whites, and candied chestnuts.

7. A dessert product conforming to Claim 1, characterized by the fact that the aforementioned dessert puree is chestnut puree. It is the fact that.

8. A dessert product conforming to Claim 1, characterized by the fact that the aforementioned dessert puree contains candied chestnuts and... It contains pine cone syrup.

9. A dessert product conforming to Claim 1, characterized by the fact that the mousse in question is sabayan mousse. It is the fact that. 12 10. A dessert product conforming to Claim 1, characterized by the fact that the aforementioned mousse is made with sugar, water, It contains egg yolk, egg, dark chocolate, and cream.

11. A dessert product conforming to Claim 1, characterized by the additional feature of the aforementioned mousse. It contains a dark chocolate coating.

12. A dessert product conforming to Claim 1, characterized by its edible earth-like appearance. The base consists of sugar, water, and dark chocolate.

13. It is a dessert product conforming to Claim 1, and its characteristic is that the ice cream in question is milk halva. It is ice cream.

14. It is a dessert product conforming to claim 13, and its characteristic is that the aforementioned milk halva ice cream It contains flour, butter, vegetable oil, milk, sugar, and egg yolks.

15. A confectionery product conforming to Claim 1, characterized by the additionally mentioned edible soil. It contains microgreens located on a base that appears to be a substrate.

16. This is a method for preparing a new dessert product with a layered structure. feature; i. Obtaining an edible, soil-like base containing water, sugar, and chocolate, ii. mousse containing sugar, water, egg yolks, eggs, dark chocolate, and cream. preparation, iii. Preparation of micro fruit stone, iv. Preparation of the sweet puree, v. Preparing the cake, vi. Preparing the ice cream and vii. The prepared mousse is softened using the bain-marie method and mixed. Leave a 1 cm gap at the open end of the cone-shaped mold. filling and viii. Spreading the prepared sweet puree over the cake, freezing it, and after freezing... Then it is cut into round shapes and the puree is placed inside the mousse in the mold. placed in such a way that it will be frozen, 13 ix. Spreading the edible soil-like base, prepared in a flat container, and The frozen product is removed from the cone-shaped mold and placed on this base. placement, x. Decorating the base with prepared micro fruit stones to resemble edible soil. and the prepared ice cream next to the pine cone-shaped mousse positioning It includes the steps.

17. This is a method in accordance with Claim 16, and its characteristic is that it uses the aforementioned edible soil. This involves obtaining the visually appealing base through the following steps;  Add water and sugar to a pot and heat until it reaches 140°C. stirring in a controlled manner and stopping the heating,  then dark chocolate is added to it, taking on a chocolate soil form. mixed until  Cooling the mixture.

18. A method that complies with claim 16, and its characteristic is that the aforementioned mousse is as follows: It involves preparing it step by step; a. The eggs and egg yolks are mixed with a mixer until fluffy. b. In a separate bowl, combine the water and sugar and heat until the temperature reaches 118°C. heated and mixed and Pouring the egg mixture prepared in step a into the mixture in step b. d. In a separate bowl, melt the chocolate using the bain-marie method, and c. prepare the ingredients from step 3. to be added to the mixture and e. the cream is whipped into a foam using a mixer and d. the mixture prepared in step 3 The mousse is obtained by folding and mixing the ingredients.

19. This is a method in accordance with Claim 16, and its characteristic is that the aforementioned micro fruit stone is micro-sized. Peaches with pits and cleaned and peeled peaches are clever cooking techniques. The machine is set to 1 minute at 40°C for 100 cycles with sugar and starch in its hopper. It is prepared by mixing.

20. This is a method in accordance with Claim 16, and its characteristic is that the aforementioned micro fruit stone is microscopic. Fig stones and figs that have been cleaned and peeled are clever cooking methods. The machine (thermomix) mixes sugar and starch in its chamber at 40°C for 100 cycles. It is prepared by mixing for 14 minutes and then adding gelatin.

21. A method that conforms to Claim 16, characterized by the fact that the aforementioned sweet puree is chestnut puree. and chestnut puree mixed in the blender with the addition of pine cone syrup It is prepared by mixing.

22. This is a method that complies with Claim 16, and its characteristic is that the cake in question is a chestnut sponge cake. It must be and should be prepared by following these steps; - The butter is whipped until fluffy using a mixer, and then the egg yolks are added. by mixing and then adding some of the sugar while mixing with a mixer. addition, - In a separate bowl, beat the egg whites with a mixer until they are fluffy, and then... meringue is obtained by adding the remaining sugar and mixing it. - The resulting egg yolk mixture is folded and mixed with meringue, then flour and The cake batter is obtained by folding and mixing the starch into this mixture. - The cake mixture is poured into the baking dish, and pieces of candied chestnut are added on top. Cooking at 170°C for 15 minutes.

23. This is a method that conforms to Claim 16, and its characteristic is that the ice cream in question is milk halva. It has ice cream and is prepared using the following steps; Milk and sugar are placed in a bowl, heated, and mixed. In a separate pan, melt the butter and add the flour, then sauté it. Adding the sugary milk mixture to the roasted flour, In a separate bowl, whisk the egg yolks and add them to the mixture prepared in the previous step. addition, The process of creating a bain-marie involves placing the mixture into a container and then placing that container over another container filled with water. the method is to bake in an oven at 220 °C for 12 minutes. The prepared milk halva is frozen and placed in an ice cream machine. Making ice cream.

24. A method that conforms to claim 16, characterized by its cone-shaped form in step ix of the process. Chocolate coating is applied to the mousse after it is removed from the mold using a spray gun. It is the coating.

25. A method that conforms to claim 16, characterized by its cone-shaped form in step ix of the process. Apply the dark chocolate coating to the mousse after it's removed from the mold using a spray gun. It is the coating.