FR2897236A1 - Dessert consists of boiled mixture of milk and powdered rice which is cooled and refrigerated, topping of sugar syrup flavored with orange water or rose water being added immediately before serving - Google Patents

Dessert consists of boiled mixture of milk and powdered rice which is cooled and refrigerated, topping of sugar syrup flavored with orange water or rose water being added immediately before serving Download PDF

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Publication number
FR2897236A1
FR2897236A1 FR0600054A FR0600054A FR2897236A1 FR 2897236 A1 FR2897236 A1 FR 2897236A1 FR 0600054 A FR0600054 A FR 0600054A FR 0600054 A FR0600054 A FR 0600054A FR 2897236 A1 FR2897236 A1 FR 2897236A1
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France
Prior art keywords
water
dessert
milk
topping
refrigerated
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Granted
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FR0600054A
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French (fr)
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FR2897236B1 (en
Inventor
Talal Chamas
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Individual
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Individual
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Priority to FR0600054A priority Critical patent/FR2897236B1/en
Publication of FR2897236A1 publication Critical patent/FR2897236A1/en
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Publication of FR2897236B1 publication Critical patent/FR2897236B1/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners

Abstract

The dessert consists of a boiled mixture of milk and powdered rice. This is cooled and refrigerated and a topping of sugar syrup flavored with orange water or rose water is added immediately before serving.

Description

t DESCRIPTION L'invention a pour objet une nouvelle composition culinaireThe invention relates to a new culinary composition

à base de lait, pour la préparation d'un dessert.  made from milk, for the preparation of a dessert.

Dessert, traditionnellement travaillé avec du lait cru de vache additionné de poudre de riz. La préparation, objet de l'invention, est un nouveau dessert laitier, constitué de façon tout à fait originale qui transforme fondamentalement l'approche gustative de ce produit. Conformément à la caractéristique essentielle de cette invention, le dessert comporte plusieurs arômes délicatement dosés.  Dessert, traditionally worked with raw cow's milk with added rice powder. The preparation, object of the invention, is a new dairy dessert, constituted in a completely original way that fundamentally transforms the taste approach of this product. According to the essential characteristic of this invention, the dessert has several delicately dosed aromas.

En premier lieu, la préparation du sirop sucré, parfumé à la fleur d'oranger et à l'eau de rose pour napper le dessert, confère au produit une saveur originale. En second lieu, le nappage de ce dessert d'une fine couche de noix de coco et de pistache verte n'enlève pas au produit une de ses caractéristique principale : son effet apaisant. INGREDIENTS POUR 10 PERSONNES Selon notre procédé de fabrication (quantités non limitatives données à titre d'exemple) : • Prendre un litre de lait. • Diluer 100 gr. de poudre de riz dans le lait à froid. • Ajouter 3 cl. de fleur d'oranger et 2 cl. D'eau de rose. • Porter à ébullition à feu vif (70-80 degré) en remuant de façon continue à l'aide d'un fouet durant 10 minutes. • Verser le produit dans des coupoles à dessert puis laisser refroidir 15 minutes. • Conserver au frais (entre 5 et 6 degré).  In the first place, the preparation of the sweet syrup, perfumed with orange blossom and rose water to cover the dessert, gives the product an original flavor. Second, the topping of this dessert with a thin layer of coconut and green pistachio does not detract from the product one of its main characteristic: its soothing effect. INGREDIENTS FOR 10 PEOPLE According to our manufacturing process (non-limiting quantities given by way of example): • Take a liter of milk. • Dilute 100 gr. of rice powder in the cold milk. • Add 3 cl. orange blossom and 2 cl. Rose water. • Bring to a boil over high heat (70-80 degree), stirring continuously with a whisk for 10 minutes. • Pour the product into dessert cupolas and allow to cool for 15 minutes. • Keep cool (between 5 and 6 degrees).

Sirop de sucre : • 250 gr. de sucre. • Une cuillère à soupe de fleur d'oranger. • Une cuillère à soupe d'eau de rose. • Une cuillère à soupe de jus de citron.  Sugar syrup: • 250 gr. sugar. • A tablespoon of orange blossom. • A tablespoon of rose water. • A tablespoon of lemon juice.

Au moment de servir, napper le dessert d'une cuillère à soupe du sirop de sucre précédemment préparé, ajouter dessus une demi cuillère à café de noix de coco et saupoudrer le tout d'une pincée de pistache verte.  When serving, top the dessert with a tablespoon of the previously prepared sugar syrup, add half a teaspoon of coconut and sprinkle with a pinch of green pistachio.

Claims (4)

REVENDICATIONS 1. Dessert sucré caractérisé en ce qu'il est constitué de lait cru de vache additionné de poudre de riz sur lequel on ajoute ultérieurement un nappage de sirop.  1. A sweet dessert characterized in that it consists of raw cow's milk with added rice powder on which is added a layer of syrup. 2. Dessert sucré, selon la revendication 1, caractérisé en ce que l'on rajoute un sirop parfumé aux extraits de fleur d'oranger et d'eau de rose.  2. Sweet dessert, according to claim 1, characterized in that one adds a flavored syrup with orange blossom extracts and rose water. 3. Dessert, selon la revendication 1, caractérisé en ce que le sirop de sucre est constitué de 250 grammes de sucre, d'une cuillère à soupe de fleur d'oranger, d'une cuillère à soupe d'eau de rose et d'une cuillère à soupe de jus de citron.  3. Dessert according to claim 1, characterized in that the sugar syrup consists of 250 grams of sugar, a tablespoon of orange blossom, a tablespoon of rose water and d a tablespoon of lemon juice. 4. Dessert, selon la revendication 1, caractérisé en ce que l'on ajoute dessus une demi cuillère à café de noix de coco et une pincée de pistache verte.  4. Dessert according to claim 1, characterized in that one adds half a teaspoon of coconut and a pinch of green pistachio.
FR0600054A 2006-02-16 2006-02-16 DESSERT Expired - Fee Related FR2897236B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR0600054A FR2897236B1 (en) 2006-02-16 2006-02-16 DESSERT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0600054A FR2897236B1 (en) 2006-02-16 2006-02-16 DESSERT

Publications (2)

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FR2897236A1 true FR2897236A1 (en) 2007-08-17
FR2897236B1 FR2897236B1 (en) 2008-07-11

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FR0600054A Expired - Fee Related FR2897236B1 (en) 2006-02-16 2006-02-16 DESSERT

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FR (1) FR2897236B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014029923A1 (en) * 2012-08-21 2014-02-27 Compagnie Gervais Danone Food composition including a mixture of milk permeate and vegetable meal

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE462259A (en) *
US2653876A (en) * 1952-08-12 1953-09-29 Helen L Hanson Stabilized creamed food products
US4919958A (en) * 1989-01-30 1990-04-24 The United States Of America As Represented By The Secretary Of Agriculture Flan-type pudding
EP0480665A1 (en) * 1990-10-08 1992-04-15 IOKI NUTRY Co., Ltd. Method of producing ice cream

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE462259A (en) *
US2653876A (en) * 1952-08-12 1953-09-29 Helen L Hanson Stabilized creamed food products
US4919958A (en) * 1989-01-30 1990-04-24 The United States Of America As Represented By The Secretary Of Agriculture Flan-type pudding
EP0480665A1 (en) * 1990-10-08 1992-04-15 IOKI NUTRY Co., Ltd. Method of producing ice cream

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Mhalbi - Gateau de riz", 23 November 2003 (2003-11-23), XP002414776, Retrieved from the Internet <URL:http://web.archive.org/web/20031123124505/http://www.cuisineorientale.com/ressources/Delices/PatisseriesRec.php?id_Patisseries=16> [retrieved on 20070115] *
"Riz aux raisins", 5 February 2005 (2005-02-05), XP002414777, Retrieved from the Internet <URL:http://web.archive.org/web/20050205060403/http://cuisinez.free.fr/recettes/raisins.php3#RIZ%20AUX%20RAISINS> [retrieved on 20070115] *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014029923A1 (en) * 2012-08-21 2014-02-27 Compagnie Gervais Danone Food composition including a mixture of milk permeate and vegetable meal

Also Published As

Publication number Publication date
FR2897236B1 (en) 2008-07-11

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