Lemon & Lime Mold 120

Brand: Silikomart Professional

Model: Limone & Lime (lemon and lime trompe-l'œil)

Number of cavities: 4 cavities

Volume per cavity: 120 ml

Total volume: 600 ml

Cavity dimensions: 88.5 × 61.5 × height 44.7 mm

The 120 ml per cavity size is ideal for premium individual entremets sold individually in boutique pastry shops or served as plated desserts in gourmet menus. Larger than a petit four (40-50 g), more refined than a family dessert (200 g+), this is the signature size for premium individual pastry desserts.

Made of 100% food-grade platinum silicone, premium quality favored by professionals. Ensures perfect unmolding without breakage even for the most delicate airy mousses, complete neutrality in taste and smell, hygienic safety compliant with European food standards, dimensional stability over time even after hundreds of uses, naturally non-stick without prior greasing. Platinum silicone is known for its superior durability compared to standard silicones.

The mold comes with a rigid plastic support that keeps the 4 cavities upright during pouring, transport to the freezer, and blast chilling. This rigid base is a major practical advantage in professional production, as silicone alone tends to deform under the weight of liquid or semi-liquid contents. With the support, you can transport the filled mold without risk of tipping and without needing to place it on an intermediate rigid tray.

The design faithfully reproduces the natural curves of the two Mediterranean citrus fruits, slightly asymmetrical oval shape of the lemon, rounder shape of the lime, characteristic slight dimples of the fruit skin, stylized stem at one end. This morphological precision is what separates a professional trompe-l'œil mold from a simple generic "lemon shape" mold. After unmolding and gradient velvet finishing, the illusion is perfect; your guests hesitate for a moment before realizing it is a dessert.

Silikomart platinum silicone offers a wide thermal range compatible with deep freezing (professional blast chiller down to at least -25°C) and oven baking (up to 230°C). This versatility allows the mold to be used for classic cold preparations (mousses, bavarians, sorbets) as well as for baked large individual portions (lemon cakes, lemon financiers, fondants).

The Silikomart Professional range is the premium line of the Italian brand Silikomart, dedicated to professional pastry chefs and pastry schools. Differentiated from the consumer range by the quality of the molds (purer platinum silicone, more precise finish), sizes adapted to professional production flows, and designs developed in collaboration with international chefs. The Limone & Lime mold is part of the signature trompe-l'œil collection of this pro range.

Iconic recipe for this mold, the individual lemon lime trompe-l'œil entremet. Recommended composition:

Insert at the center, tangy lemon-lime creamy filling (60% lemon juice + 40% lime juice + sugar + eggs + butter), frozen in a mini cylindrical mold before insertion

Mousse around the insert, lemon mousse made with lemon curd + melted white chocolate + whipped cream + gelatin, flavored with grated zest

Biscuit almond dacquoise or lemon financier for the structural base, cut to the dimensions of the mold bottom

Finish intense yellow velvet spray for lemon prints, pale green for lime prints, stylized dark tempered brown chocolate stem

The result fools the eyes, your guests hesitate before realizing it is a dessert rather than a real citrus fruit placed on the plate.

For a revisited individual lemon tart in trompe-l'œil format, a modern alternative to the classic lemon meringue tart. Adapted composition:

Tempered white chocolate shell colored yellow by liposoluble Colour Mill, "shell" method by filling then emptying the mold

Intense lemon cream at the center (traditional lemon curd + Menton lemon zest)

Touch of Italian meringue piped with a Saint-Honoré tip on the plate as accompaniment

Crumbled lemon Breton shortbread as the base of the plate for texture recall

A creation that revisits the great classic of French pastry with contemporary trompe-l'œil aesthetics.

For summer menus and the warm season, adapt the mold for lemon lime sorbet trompe-l'œil. Preparation based on homemade lemon sorbet (lemon juice + light syrup + glycerin for texture) or lime sorbet depending on the cavity, poured directly into the mold, frozen through, unmolded and finished with colored velvet for perfect realism. Very spectacular "real frozen lemon" effect for fine dining plating, especially suited for end-of-meal desserts after Mediterranean cuisine.

For a plated dessert in fine dining, choose the light lemon meringue mousse version. Airy lemon mousse (lemon curd + whipped cream + gelatin) poured into the mold, raspberry insert at the center for a visual effect when cut, sponge finger base soaked in lemon syrup. Plated with touches of Italian meringue torched with a blowtorch, candied lemon segments, caramelized tiles, diced strawberries. Star-level quality guaranteed with the precision of the trompe-l'œil.

Chef Cédric Grolet popularized the aesthetic of the trompe-l'œil fruit with his signature creation Citron 8 molds (also offered at Patissland). The Silikomart Limone & Lime mold follows the same stylistic line with two variants (yellow lemon AND green lime) allowing for a coherent "citrus trompe-l'œil" collection. Grolet-inspired composition, tempered white chocolate shell colored yellow by Colour Mill, filling with lemon compote + passion fruit cream + diced candied lemon for a "real citrus" effect when cut.

The mold also accepts cooked preparations. For premium brunch or tea time menus, create individual lemon-lime cakes, bake directly in the mold at 170°C for 18-20 minutes, unmold while warm, glaze with opaque white lemon icing on top then decorate with drizzled lemon coulis. Individual size perfect for room service in high-end hotels or boutique pastry shops as a complement to the cold entremets range.

The gradient velvet finish is what transforms a simple unmolding into a striking trompe-l'œil. Technique:

1. Prepare two mixtures of cocoa butter + tempered white chocolate + liposoluble Colour Mill, one intense yellow for lemon molds, the other green for lime molds

2. Keep at 35-40°C in a water bath

3. Take the pieces out of the freezer at a minimum of -18°C

4. Spray the base color (yellow or green) in an even layer from 25-30 cm away using a food paint gun

5. For a "real citrus skin" effect, add some lighter touches on the raised areas and darker ones in the hollows to create a natural gradient

The result reproduces the characteristic grainy skin of citrus fruits with realistic shades.

For a finish shinier than matte velvet, choose a colored tempered white chocolate shell. Temper white chocolate following classic curves, color with yellow or green Colour Mill depending on the cavity, pour into the mold, spin to spread, immediately invert to drain excess (creating a thin shell of 2-3 mm). Crystallize in the cold, carefully unmold, fill the empty shell according to your recipe, close with a chocolate disc. Very contemporary "fresh waxed real lemon" effect for high-end boutique pastry.

To push realism to the maximum, add the final details that make the difference:

Stylized tail in tempered dark chocolate, shaped with a spatula, fixed on top of each piece with a drop of melted chocolate

Small green leaf made of soft green sugar paste or colored white chocolate, attached next to the stem

Light localized shine achieved with a neutral glazing spray on certain areas for a "slightly wet fruit" effect

Final plating on slate or flat plate with a few fresh mint leaves and candied citrus zest to evoke a gourmet presentation

These individually imperceptible details collectively create a perfect trompe-l'œil that surprises guests.

As an alternative to velvet spray and chocolate shells, use a colored glaze in pale yellow or green to mimic citrus peel. Classic mirror glaze preparation (gelatin + sugar + glucose + condensed milk + white chocolate) colored with Colour Mill liposoluble. Apply at 32-35°C on frozen entremet. You can then add candied citrus slices as decoration on the plate for an elegant and gourmet finish that visually recalls the fruity origin of the dessert.

To create the characteristic gradient velvet effect of citrus fruits, Patissland offers ready-to-use velvet sprays in separate yellow and green colors, cocoa butter pistoles to make your own homemade velvet mix combined with white chocolate and Colour Mill liposoluble yellow or green, and compatible electric food sprayers for those who regularly make their own velvet spray.

The Colour Mill liposoluble colorants are essential for coloring cocoa butter and white chocolate that make up your homemade velvet spray or colored chocolate shells. Ideal colors for this mold: intense yellow for lemon shapes and light green for lime shapes. Just a few drops per preparation are enough thanks to Colour Mill's patented micro-dispersion technology.

To intensify the citrus aroma in your preparations without weighing down the texture, Patissland offers food-grade lemon and lime essential oils of pastry quality. Just a few drops added to the mousse, creamy filling, or glaze are enough to multiply the citrus scent without changing the consistency of the preparation. Combined with finely grated lemon and lime zest, the final aroma is powerful and authentic.

For colored white chocolate shells and whipped mousses, Patissland offers several professional brands of white couverture chocolate. Choose a white chocolate with a high cocoa butter content (at least 28-30%) for easy tempering and a shiny finish. The quality of the white chocolate is crucial for the glossy finish and stability of the colored shells.

To expand your professional trompe-l'œil collection, Patissland offers the signature molds Cédric Grolet in collaboration with Pavoni Italia: 8-cavity 85 ml trompe-l'œil lemon, large lemon piece KE057 1215 ml, 3D hazelnut AF001, tablet PX43106. The Silikomart Professional + Pavoni x Grolet combination gives access to over 30 high-end trompe-l'œil mold references to create a fruit menu with unlimited creativity.

Patissland offers the full Silikomart Trompe-l'œil range, regularly expanded with new seasonal shapes like 600 ml mango, strawberry, apple, pear, and other exotic fruits. You can create a coherent realistic fruit collection on your seasonal menu, a recognizable visual signature that becomes your trademark. Many boutique pastry chefs build an identifiable "trompe-l'œil fruit pastry" brand recognizable from miles away.

To present and transport your lemon-lime trompe-l'œil entremets, Patissland offers cake drums suited for the individual 120 ml size and individual cake boxes with transparent windows that showcase the citrus look before opening. Ideal for high-end event delivery and premium boutique sales.

Several techniques can be combined:

Finely grated zest of yellow lemon and green lime, fresh or dried, incorporated directly into the preparation

Food-grade essential oils lemon or lime, a few drops to amplify the scent without changing the texture

Zest-infused sugar prepared in advance (sugar + finely ground zest, rested 2-3 days)

Fresh juice rather than bottled juice to preserve the characteristic bright notes

Menton AOC lemon or Amalfi lemon for the most complex and fragrant notes

Combined, these techniques create a powerful citrus aroma that doesn’t dilute in the mousse.

Steps for a perfect unmolding:

Freeze thoroughly, minimum 4 hours at -18°C, ideally 6-8 hours or 2-3 hours in a -25°C blast freezer

Take the mold out, let it sit at room temperature for 30 seconds (the silicone contracts slightly)

3. Turn the mold over onto the receiving surface (cake drum, tray)

4. Apply gentle and steady pressure on the back of each cavity, starting from the edges toward the center

5. The piece releases with its details perfectly sharp

If the piece resists, DO NOT FORCE, put the mold back in the freezer for 30 minutes to harden the piece before trying again. The 3D details require the preparation to be perfectly frozen.

Decorations that enhance the trompe-l'œil effect:

Yellow and green colored glaze to mimic citrus skin

Candied citrus slices as accompaniment on the plate for an elegant and indulgent finish

Fresh mint leaves or green sugar paste leaves fixed next to the stem

Candied zest strands as decoration

Lemon coulis or red fruit coulis in touches plated on the dish

Caramelized tiles with sesame or sliced almonds for texture reference

The contrast between the roundness of the trompe-l'œil fruit and the graphic elements on the plate creates a refined gastronomic presentation.

For entremets and mousses, allow at least 4 hours at -18°C in a standard freezer for perfect core setting. For flawless unmolding of the mold's 3D details, ideally allow 6-8 hours, or a quick blast freeze at -25°C for 2-3 hours for professionals who have one. The golden rule: better to freeze too long than not enough, unmolding is much easier on a fully set piece.

Yes, Silikomart Professional platinum silicone withstands up to 230°C, covering all standard pastry temperatures. You can use the mold for baked preparations (individual lemon cakes, lemon financiers, lemon fondants for example), although the main use remains cold preparations based on mousses and bavarians that better showcase the trompe-l'œil effect. For baking, place the mold on its original plastic base to facilitate air circulation and even cooking.

Stackable solutions:

Gently tap the mold on the work surface after each pour to bring bubbles to the surface

Pour in several stages (mousse, insert, mousse, biscuit) rather than all at once

Use a wooden skewer or toothpick to pierce visible bubbles on the surface before freezing

Work with a mousse at the right temperature, neither too cold (which traps bubbles) nor too warm (which separates the ingredients)

With these 4 levers, you get desserts without visible bubbles after unmolding.

Yes, Silikomart platinum silicone withstands the dishwasher without degradation. Place it on the top rack (away from direct heating elements). To preserve the fine details of the 3D model, hand washing is recommended in the long term, with warm soapy water + soft sponge, rinse thoroughly, dry flat. Avoid abrasive sponges that could damage the fine reliefs.

Lemon and lime citrus work year-round thanks to their constant availability, but have marked seasonal peaks:

Winter (November to February), the season of Menton AOC lemon and French citrus, ideal for "winter citrus" menus

Summer (June to September), the season of freshness, lemon desserts refresh summer menus and accompany warm evenings

Valentine's Day and Easter, the soft yellow and green fit into the pastel palettes of the season

Summer pairings, lemon-lime wedding cakes bring a sought-after freshness to summer wedding cocktails

The trompe-l'œil format is particularly suitable for bright seasons (spring-summer) where the visual lightness of citrus contrasts with the heavier pastries of the cold seasons.

Product use 4 individual pieces (2 yellow lemons + 2 green limes or the composition according to the mold layout). For larger volume production, you can use multiple molds simultaneously on the same 60 × 40 cm baking sheet. With 4 molds placed side by side, you produce 16 pieces per session, a reasonable professional pace for a pastry shop offering these creations as signature items.

Although designed for professionals (Silikomart Professional range), the mold is suitable for advanced amateurs who want to create desserts worthy of the best boutique patisseries. The technique is documented, the complementary equipment is accessible (ready-to-use velvet spray cans for amateurs, alternatives to professional guns). An investment that pays off for those who regularly practice high-end pastry at home.