Lemon Mold by Cédric Grolet - KE057

Choose the KE057 for a spectacular centerpiece — a high-end birthday cake, an intimate wedding dessert, or a gala centerpiece carved in the room in front of guests. Many professionals own both formats to cover every use.

• Reference: KE057 — Pavocake Pavoni Italia collection
• Dimensions: Ø 180 mm × H 70 mm
• Volume: 1,215 ml — 8 to 10 gourmet servings
• Cavities: 1 single large-format cavity
• Material: platinum silicone (platinum-cured) — highest food-grade quality
• Thermal resistance: -60°C to +230°C
• Compatibility: oven, freezing, blast freezing, professional rapid freezing, dishwasher, microwave
• Certification: EC 1935/2004 and EU 10/2011

Step 1 — Central insert (the day before)
Dense lemon confit with lemon crémeux around it. Half-sphere mold Ø 12–14 cm. Freeze for at least 6 hours. Insert volume: approximately 400–500 ml.

Step 2 — Lemon mousse (800 ml)
Italian meringue + lemon juice + gelatin + whipped cream. Fill the KE057 to 70%, center the frozen insert, fill to the rim, and tap to remove air bubbles. Freeze for 12 to 24 hours.

Step 3 — Unmolding
Leave at room temperature for 2–3 minutes, turn out onto a rack, and peel the silicone away from the outside toward the center.

Step 4 — Yellow velvet spray finish
Spray from 20–25 cm onto the frozen dessert. Allow one full can for even coverage. Alternatively, use lemon mirror glaze at 35°C.

Step 5 — Serving
Thaw for 6–8 hours in the refrigerator. Cut in front of guests with a knife dipped in hot water. Maximum surprise effect when opened.

For the insert, use our Silikomart Ø 6 or 7 cm hemispherical mold (two assembled hemispheres = a Ø 12–14 cm sphere).

• Boutique pastry shops: made-to-order piece priced at €60–100 for 8–10 people — strong differentiation
• Event caterers: intimate weddings, VIP birthdays — typical price €80–150 per piece
• Fine-dining restaurants: signature dessert to share, cut tableside, €18–30 per portion
• Pastry competitions: imposing centerpiece demonstrating mastery of molding and velvet spray application
• Shop display: showcase piece for Instagram and Google Business Profile photos

• Silikomart hemispherical mold — for the frozen central insert
• Yellow velvet spray — trompe-l'œil finish, 1 can per KE057
• Lemon mirror glaze — lacquered ceramic-effect alternative
• Lemon Trompe-l'œil Mold, 8 cavities — individual size for daily display
• Complete trompe-l'œil collection — Raspberry, Hazelnut, Peanut, Mango

Minimum freezing time?
At least 12 hours, ideally 24 hours for 1,215 ml. Do not shorten this time—the center must be fully set.

Is a chocolate shell version possible?
Yes. Temper yellow-colored white chocolate, coat the walls, allow to crystallize, then fill. Very popular for Easter chocolate making.

Compatible with professional blast freezers?
Certified down to -60°C. Compatible with Irinox, Friulinox, Frigel, and all professional blast freezers.

Can it be used for oven baking?
Yes, up to 230°C, but for secondary use. Prefer frozen mousses to achieve the trompe-l'œil effect.

Lifespan with intensive use?
2 to 5 years with intensive use (1–3 uses/week), 5–10 years with occasional use. End-of-life signs: loss of elasticity, cracks at the corners.