The Silikomart Pistacchio 120 mold recreates the ridged shell of a pistachio with distinctive realism. 6 120ml cavities, platinum silicone, -60°C to +230°C. Pistachio trompe-l'œil pastries are still rare in display cases — this is the differentiating advantage that strawberry and raspberry entremets no longer offer.
Technical specifications
- Brand: Silikomart Professional
- SKU: 36.481.87.0065
- Impressions: 6 ridged pistachio cavities
- Volume per cavity: 120 ml
- Material: non-stick food-grade platinum silicone
- Temperature resistance: -60°C to +230°C
- Compatibility: freezing, blast freezing, oven, dishwasher
| Pistacchio 120 (this product page) | Arachide 100 (peanut) | |
|---|---|---|
| Cavities | 6 | 6 |
| Volume | 120 ml | 100 ml |
| Shape | Ridged pistachio | Ridged peanut |
| Velvet finish | Natural pistachio green | Caramel beige-brown |
Signature recipes — pistachio trompe-l'œil
- Pure pistachio: 100% pistachio mousse (pure pistachio paste + whipped cream) + creamy pistachio insert + caramelized pistachio crunch — natural pistachio-green velvet spray in two passes
- Pistachio–raspberry: pistachio mousse + set raspberry coulis insert + pistachio dacquoise — the iconic pairing, always effective in a display case
- Pistachio–lemon: pistachio mousse + creamy lemon flowing center + pistachio shortbread — Mediterranean freshness
- Pistachio–white chocolate: white chocolate mousse + pistachio praline insert + caramelized pistachio pieces — an indulgent version for Christmas and Easter
- Glazed version: artisanal pistachio ice cream (with Profiber Stab 5) + chocolate sauce center + green-tinted white chocolate coating
Realistic pistachio-green finish: two velvet spray passes — first pass in a soft green (green oil-soluble coloring + white cocoa butter) over the entire surface, second pass in a slightly deeper green on the ridges of the grooves. Avoid overly fluorescent green — aim for the natural green of a shelled pistachio.
Step-by-step assembly
- Insert (the day before): pistachio crémeux or raspberry coulis set with gelatin in a Ø30 mm half-sphere. Freeze for 4 hours.
- Mousse: pipe to halfway, then tap to eliminate bubbles in the ridges
- Insert: center it and press lightly
- Closing: fill level with the rim; a dacquoise disk on the base is optional
- Freezing: 6 to 8 hours minimum at -18°C — the fine ridges require thorough freezing
- Unmolding: pull the silicone edges outward
- Green velvet spray: two passes over the frozen dessert from 20–25 cm away
Complementary products
- Shelled pistachios 1 kg — for homemade praline and crunchy layers
- Blanched green pistachios — for decorative finishing on top
- Green velvet spray — pistachio trompe-l'œil finish
- Valrhona Raspberry Inspiration — signature pistachio-raspberry insert
- Complete trompe-l'œil collection — Peanut, Hazelnut, Strawberry, Mango, Lemon
Frequently asked questions
How do you achieve a natural pistachio green?
Oil-soluble green food coloring mixed with white cocoa butter (ratio: ~3% coloring). Avoid using green alone — it will be too saturated. Test on white paper before applying it to the dessert.
How much mousse is needed for 6 cavities?
120 ml × 6 = 720 ml. Allow 800 ml for piping and smoothing.
Can you bake directly in this mold?
Yes, up to +230°C — pistachio cakes or financiers shaped like a giant pistachio. However, the main use remains making inverted frozen mousse desserts.
Why choose pistachio rather than raspberry to stand out?
Strawberry and raspberry trompe-l'œil molds are very widespread. Pistachio remains rare — 22 sessions/month on the page with no direct competitor in local storefronts. A premium price point is justifiable.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
