Silicone entremet molds
Silicone entremet molds in geometric and sculptural shapes, for frozen desserts that unmold cleanly and have a professional finish.
Making entremets and choosing sizes
Assemble upside down (mousse, gelled insert, sponge), freeze completely (4-8 h at -18°C), unmold while cold for clean edges, then finish with mirror glaze or velvet spray. Individual sizes (80-120 ml) or large sizes (600-1500 ml), with or without insert molds.
Brands and designs
Silikomart and Pavoni collaborate with chefs on signature designs, making it possible to recreate original creations with the consistency needed for efficient batch production.
Frequently asked questions
How do I unmold it without breaking it?
Freeze completely, unmold while cold by letting in a little air, and press on the bottom.
Should I freeze it?
Yes, for clean unmolding and well-defined edges.
Oven and freezer safe?
Yes, platinum silicone is resistant; see the product details.
Should I grease it?
No, not for frozen entremets.
