Process for preparing a compound food product, characterized in that it consists of the following successive steps: (i) prepare a mixture of - at least one fruit and / or vegetable juice or an aqueous composition whose main ingredient is water and which contains fish, meat, coffee, tea or other plant extracts, or cereals, - with at least one gelling ingredient, heating said mixture at least 70 ° C for at least 3 minutes and then cooling said mixture to a temperature between 12 and 50 ° C to thicken said mixture, then (ii) prepare a fermented or non-fermented milk product and / or a mash, a piece, a paste, a cream, a mousse or foamed composition containing chocolate, coffee, tea, fruit, vegetables, meat , fish, cereals or a combination thereof, homogenizing said milk composition at a temperature above 60 ° C and at a minimum pressure of 220 bar for at least 15 sec., then heating said milk composition and / or said puree, whole, pasta, cream, mousse or foamed composition at least at 80 ° C for at least 15 min., and then cooling said dairy composition and / or said puree to a temperature not exceeding 5 ° C, then (iii) dosing the juice or mixing the aqueous composition to a container, at a temperature that is lower than the solidification temperature, but keeping it moving throughout the dosing process so that it retains its liquid state, so that said dose represents at least 50 %, preferably at least 60%, more preferably at least 70% of the volume of the final product, and then (iv) inject at least once the milk composition and / or the mash, joint, paste, cream, foamed composition or mousse in the thickened juice mixture, then (v) optionally incubate the resulting compound food product at a temperature of at least 30 ° C for at least 3 min., to activate coagulation of the inclusion in the case of and said inclusion or inclusions contain a fermented milk, (vi) refrigerating said food product to a storage temperature.Proceso para elaborar un producto alimenticio compue
