Food preparation characterized in that it comprises: i. fresh cheese, ii. from 0.65 to 1% by weight, with respect to the total weight of the preparation, of gelatin, iii. from 1.05 5 to 6% by weight, with respect to the total weight of the preparation, of at least one stabilizing compound selected from the vegetable hydrocolloids, iv. optionally, cream, being the weight ratio of fresh cheese / cream between 1/3 and 1/0.Preparación alimentaria caracterizada porque comprende: i. queso fresco, ii. de 0,65 a 1 % en peso, con respecto al peso total de la preparación, de gelatina, iii. de 1,05 5 a 6 % en peso, con respecto al peso total de la preparación, de al menos un compuesto estabilizante seleccionado entre los hidrocoloides vegetales, iv. de forma opcional, nata, estando comprendida la relación en peso de queso fresco/nata entre 1/3 y 1/0.
