The present invention provides a process for the manufacture of a multiple texture food product comprising the steps of (1) providing a dairy material, freezing the dairy material by cooling it to a temperature of -2°C or less, (3) aerating the frozen dairy material, (4) shaping the aerated, frozen dairy material, (5) depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material, wherein the aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10°C and a water activity (a W ) of 0.90 or more. The present invention further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.
