Foamed confectionery

A process for the preparation of a foamed confectionery containing a non-foamed centre filling, the process comprising the steps of (i) preparing a foamed confectionery composition, (ii) depositing the foamed confectionery composition and a centre filling composition so that the foamed confectionery composition forms a casing around the centre filling, wherein the casing is formed from a single deposit of foamed confectionery composition or from two or more separate deposits of foamed confectionery composition to surround the centre filing, and wherein the centre filling has a water activity of between 0.55 and 0.75, and a measurement of between 1.5 and 4 centimetres at a centre filling temperature of 33°C when subjected to consistometer testing, (iii) allowing the foamed confectionery composition casing to set to produce the foamed confectionery, wherein the time between deposition of the single or first deposit of foamed confectionery composition, and setting of said single or first deposit of foamed confectionery composition, is 4 minutes or less so that the centre filling is prevented from dropping through to a surface of the casing.