Lemon Mold KE057 by Cédric Grolet

Unlike the Trompe-l'œil mold with 8 cavities (individual portions of 85 ml), the KE057 is a single large cavity: Ø 180 mm × height 70 mm, volume 1215 ml. You make ONE LARGE 1.2-liter lemon, meant to be sliced like a birthday cake.

Standard number of servings: 8 to 10 people depending on slicing. This is the "centerpiece" format for events — birthday cake, intimate wedding dessert, shared gourmet meal finale.

Diameter: 180 mm (18 cm)

Height: 70 mm (7 cm)

Total volume: 1215 ml

Number of cavities: 1 unique (large format)

Compact size of a standard presentation plate 24-28 cm. Fits in a regular refrigerator on the lower shelf. For comparison: it has the same volume as a traditional 6-serving birthday cake.

The KE057 belongs to the Pavocake collection by Pavoni Italia, specializing in large unique pieces for shareable desserts (vs Pavoflex which includes multi-cavity molds). Reference KE057 engraved on the mold for professional identification. This collection is used by high-end pastry shops worldwide for their showpieces.

Made of Platinum silicone (platinum vulcanization), the highest quality food-grade silicone:

• Complies with the strictest European food standards

• Never alters the taste of preparations

• Releases no substances, even at high temperatures

• Elasticity preserved over time

• Resists repeated thermal shocks without degrading

Especially wide temperature range: from -60°C to +230°C. This allows in particular:

Deep freezing down to -60°C for industrial quick freezing (professional freezers)

Oven safe up to 230°C for cookies or shortbread in the mold base

Microwave safe for possible reheating

Dishwasher safe for normal or intensive cycles

This range is especially useful for professionals working with quick freezers (-40°C to -60°C).

The mold faithfully reproduces the granular texture of a real lemon’s skin: small irregular bumps, subtle relief, imperfect organic curves. This molding finesse distinguishes a true Pavoni from a generic silicone mold. With a yellow velvet spray or a well-applied mirror glaze, the result is indistinguishable from a real giant lemon.

Trompe-l'œil Lemon Mold (8 cavities)

• Format: 8 individual portions

• Mold dimensions: Ø 5.3 cm × h 7 cm

• Volume: 85 ml per piece (total 680 ml)

• Use: shop display, individual restaurant desserts, daily orders

KE057 mold (large unique piece)

• Format: 1 shareable unique piece

• Dimensions: Ø 18 cm × h 7 cm

• Volume: 1215 ml (8-10 servings)

• Use: event centerpiece, wedding cake, gala dessert, special order

Choose the KE057 if :

• You create a unique exceptional piece for an event (intimate wedding, major birthday, gala dinner)

• You want a maximum "wow" effect — a giant lemon to cut in the room creates a spectacular impact

• You sell made-to-order pieces at €60-120 each for 8-10 people

• You create plated desserts in a gourmet restaurant with slicing in front of the customer

• You participate in pastry competitions that require a large unique piece

Prefer the 8-cavity mold if :

• You stock a shop display case with daily rotation

• You serve entremets with plated service in a restaurant (individual portions)

• You host 6-8 guests at home and want to offer a portion to each

• You offer high-end assortments of petit fours

Many professional pastry chefs own both molds to cover all uses.

For intimate weddings (30-50 guests) or high-end corporate events, a large lemon trompe-l'œil placed on the dessert table creates a spectacular visual effect. To be sliced in the dining room in front of guests — the inside reveals textures (jam, creamy, mousse) with maximum surprise effect. Typical high-end catering prices: €80-150 per piece depending on decoration level.

In a starred or bistronomic restaurant, this large lemon can become your signature dessert to share (minimum 2 people). Presented whole on a wooden tray, sliced in front of the customer into generous portions. Format is especially suitable for restaurants that emphasize the "show" aspect of table service. Can be charged €18-30 per person for shared portions.

Offer this made-to-order piece in your shop for birthdays and private events. Positioning: unique high-end piece priced at €60-100 for 8-10 people. Strong differentiation from classic birthday cakes (raspberry, strawberry) found everywhere. Your signature = "we create authentic Cédric Grolet creations on order."

For professional competitions (MOF Pastry Chef, World Championship, Sirha), a large lemon trompe-l'œil is an impressive piece that demonstrates both technical mastery (molding precision, velvet spray, internal architecture) and contemporary aesthetics. Pavoni molds are allowed in most competitions as they are recognized as standard professional tools.

You can also use this mold to create a display piece not intended for sale — a large decorative lemon to impress customers and showcase your expertise. Combined with indirect lighting, it draws the eye and becomes a powerful visual communication tool for your shop (Instagram photos, Google Business Profile).

The official recipe published in the book "Fruits" by Cédric Grolet (Ducasse Books) is designed for individual entremets of 85 ml. For the large 1215 ml format, you must:

1/ Multiply quantities by about 14-15 (1215/85) for the outer mousse

2/ Adapt the internal structure: much larger confit + creamy insert in the center

3/ Increase freezing time to at least 12-24 hours (the large format takes longer to set in the center)

Prepare a large double insert: dense lemon confit core + thick layer of lemon creamy around it. Use a silicone half-sphere mold Ø 12-14 cm to form the insert (must be frozen separately, at least 6 hours). This insert will then be placed in the center of the large KE057 mold before pouring the mousse around it. Allow about 400-500 ml for the insert (1/3 of the total volume).

Prepare 800 ml of lemon mousse (Italian meringue + lemon juice + gelatin + whipped cream — quantities multiplied by 14 compared to the individual recipe). Fill the KE057 mold to 70% with the mousse, place the frozen insert in the center pressing lightly to embed it, fill with the remaining mousse smoothing flush. Tap the mold on the work surface to release bubbles. Freeze for at least 12 hours, ideally 24 hours for a large format.

Carefully unmold onto a serving plate or rack. The large size requires more caution when unmolding — gradually remove the silicone starting from the edges toward the center. Place on a rack, then spray yellow velvet from 20-25 cm away (farther than for individual portions, to cover the large surface evenly). If you prefer a lemon mirror glaze, pour it at 35°C over the still frozen piece. Thaw 6-8 hours in the refrigerator before serving.

For a maximum theatrical effect: cut the lemon in front of guests with a smooth blade knife previously dipped in hot water (makes cutting through the mousse easier and clearly reveals the internal textures). Serve each slice on a plate with a drizzle of lemon coulis or some candied zest for decoration. The visual effect "opening the lemon and discovering the inside" is always a memorable moment for guests.

If you want to offer both formats in your shop, Patissland also distributes the Trompe-l'œil Lemon mold with 8 individual cavities. With both molds, you cover all requests: daily display (8 individual portions) + event orders (large KE057 format). Many professional pastry shops have both for maximum flexibility.

Essential for the trompe-l'œil finish: yellow velvet spray (colored cocoa butter) to spray on the frozen piece. For a large KE057 format, count on 1 full can to get an even coverage (more than for individual portions). Patissland offers Callebaut PowerFlowers, PCB Creation, Silikomart Chef's Touch.

To make the large central insert (jam + creamy) to place in the heart of KE057, you need a silicone half-sphere mold Ø 12-14 cm. Patissland offers the corresponding Silikomart molds, stackable in the freezer for the preparation phase. Without this insert, you get a "single-texture dessert" that loses all the interest of the Grolet trompe-l'œil.

Alternative to velvet spray: a shiny lemon mirror glaze poured at 35°C on the still frozen piece. Completely different finish — "lacquered ceramic" effect vs the "matte skin" effect of velvet. Both finishes are valid, depending on the style and effect desired. For maximum effect, some pros apply a very thin veil of velvet THEN a light mirror glaze (double finish).

To place your large 18 cm lemon, use a tray Ø 24-28 cm minimum: 12 mm white cake drum for display, rustic wooden tray for natural wedding, black slate for gourmet restaurant (spectacular color contrast with the yellow lemon). Patissland offers a wide range of presentation bases to suit your style.

These are two different and complementary products from the Cédric Grolet × Pavoni collection:

• KE057 = ONE large single piece Ø 18 cm, 1215 ml, for 8-10 shareable people

• Trompe-l'œil 8 cavities = 8 individual portions Ø 5.3 cm, 85 ml each

Choose according to your use: event sharing or individual portion. Many pros have both to cover all needs.

With a volume of 1215 ml and a diameter of 18 cm, this mold is designed for 8 to 10 people for gourmet portions (120-150 ml per person). For a more generous "large family cake" effect, count 6-8 people. For mini portions like cocktail appetizers, you can go up to 12-15 people. Adjust according to context and guests’ appetite.

For a large 1215 ml size: minimum 12 hours, ideally 24 hours. The large volume takes longer to freeze through than an individual 85 ml (which freezes in 4-6h). If you unmold too early, the center will not be fully set and your piece will collapse. With a professional freezer (-40°C to -60°C), you can reduce to 6-8h but be cautious with timing.

Yes, the -60°C to +230°C range is Pavoni certified. This makes it compatible with professional quick freezers that go down to -40°C or -60°C depending on the model (Friulinox, Irinox, Frigel). Many professional pastry chefs use these freezers to speed up the setting time of entremets — and the KE057 withstands these extreme temperatures without ever becoming brittle or cracking.

Yes, it is even a very popular variation in chocolaterie. Pour tempered white chocolate colored yellow into the mold, tilt to coat all the walls, pour out the excess, let it crystallize. You get a hollow lemon shell that you can fill with ganache, praline, lemon cream, compote... Close with a second layer of chocolate. Spectacular for Easter chocolaterie or for Valentine’s Day.

Yes, up to 230°C, but this is not the mold’s main use. It is mainly designed for mousse desserts + velvet spray (no baking). However, you can use it for giant financiers, XXL madeleines, or soft cakes — the oven heat respects the shape. Note: the 3D lemon shape is better suited for preparations that keep their structure (set mousses) than for batters that may rise unevenly (leavened doughs).

Professional technique for large format: 1/ Take the mold out of the freezer, 2/ Let it sit 2-3 minutes at room temperature to let the silicone relax slightly, 3/ Turn the mold upside down on a rack, 4/ Gently press the walls from bottom to top gradually detaching from the outside to the inside, 5/ Let the piece slide onto the rack. Platinum silicone + cold + natural fat from the mousse = perfect unmolding without breakage.

In the freezer: 2-3 months at -18°C (airtight packaging or vacuum-sealed cover to avoid surface ice crystals)

Thawed in the refrigerator: maximum 48h at 4°C (beyond that, the mousse texture starts to degrade)

At room temperature for serving: take out 15-20 minutes before tasting to release the aromas

Never refreeze a thawed dessert — this would ruin the texture and could cause health issues.

Yes, Pavoni Platinum silicone is certified compliant with European food safety standards (regulations EC 1935/2004 and EU 10/2011). It is used in all professional kitchens across Europe, including those subject to strict HACCP audits. For HACCP tracking in your establishment, you can consult Pavoni's technical datasheets on their official website (downloadable PDFs) detailing compliance and material traceability.

With heavy use (1-3 times per week, frequent freeze/thaw cycles, repeated washings): 2 to 5 years typical lifespan for a Pavoni Platinum silicone. With occasional use (1-2 times per month): 5-10 years. End-of-life signs: loss of elasticity, cracks at the corners, difficulty unmolding. Platinum silicone is among the most durable on the market — much more so than standard silicones which wear out in 6-12 months.