The present invention relates to a food composition for a dessert product, the food composition having excellent organoleptic properties. The food composition comprises: a. 10-40 % (w/w) of fat, b. 0.5-8 % (w/w) of non-globular protein, c. 5-15 % (w/w) of inulin, and d. 45-80 % (w/w) of water, wherein the weight ratio of fat : non-globular protein ranges between 5:1 - 20:1, and wherein at least part of the inulin is undissolved. The present invention also describes a container containing a dessert product, wherein the dessert product comprises the food composition according to the present invention. The present invention also discloses a container containing a multi-component dessert product comprising a first and a second dessert product, wherein the first dessert product comprises the food composition according to the present invention.
