3D Silicone Cherry Mold Rosso Ciliegia 105ml - Silikomart Professional

Reference: Rosso Ciliegia - 3D Design
Brand: Silikomart (Italy)
Size: 6 ultra-realistic cherries of 105ml

Create Spectacular Trompe-l'Œil Cherries

The Rosso Ciliegia Silikomart silicone mold captures the juicy and indulgent essence of the perfect cherry in a striking trompe-l'œil format. At the heart of the explosive trend of ultra-realistic fruity desserts dominating Instagram and high pastry showcases, this mold from the exclusive 3D Design range remarkably reproduces the round and plump curves of the ripe cherry.

This technical innovation allows professional and passionate amateur pastry chefs to create individual cherry entremets with spectacular visuals that transform each dessert into a true edible jewel of bright red, perfect for revisiting the Black Forest or creating memorable plated desserts.

Patented innovation: Its special internal edge eliminates any visible demarcation line, creating a perfect three-dimensional effect where each cherry looks freshly picked.

Silikomart 3D Design Technical Excellence

Realistic Fruity Design

The shape captures the generous roundness of the bigarreau cherry, offering a perfect canvas for:

• Red fruit entremets: cherry-morello mousses, amarena bavarois, frozen morello parfaits
• Chocolate creations: cherry-dark chocolate, revisited Black Forest, montmorency-cocoa
• Gourmet pairings: cherry-pistachio, amarena-almond, morello cherry-vanilla bourbon

Smooth shiny surface

Ideal for brilliant finishes:

• Red mirror glaze: spectacular shine fresh cherry effect
• Red velvet spray: sophisticated matte velvety appearance
• Professional colorants: shades from cherry red to deep garnet red

High Performance Platinum Silicone

Made in Italy according to the most demanding professional standards:

• Natural non-stick: perfect unmolding preserving the delicate round shape
• Optimal flexibility: easy extraction without deformation
• Odorless and neutral: no taste migration
• Extreme resistance: -60°C to +230°C, total versatility

Professional Technical Features

Dimensions per cherry:

• Diameter: 75 x 50 mm
• Height: 61 mm
• Volume: 105 ml (generous individual portion)

Complete configuration:

• Number of cavities: 6 cherries
• Total volume: 630 ml
• Material: Food-grade Platinum silicone
• Compatibility: Oven, freezer, microwave, dishwasher
• Thermal resistance: -60°C to +230°C

Professional Applications

Signature Red Fruit Entremets: Cherry-basil mousse, amarena bavarois, frozen griottine parfaits, cherry-tonka cream.

Revisited classic pastry: Individual Black Forest, cherry clafoutis, cherry-pistachio financiers, chocolate-cherry moelleux.

Frozen creations: Cherry sorbets, frozen parfaits, red fruit logs, portion-controlled frozen desserts.

Chocolate making: Dark chocolate bonbons filled with cherry compote, Morello cherry pralines, shells filled with cherry ganache.

Expert Patissland Technical Guide

Professional Assembly

Recommended technique for perfect cherries:

1. Fill the cavities with cherry mousse up to 2/3.
2. Insert a fruity core (cherry compote, Morello cherry confit, red fruit curd).
3. Fill with mousse up to the brim
4. Place a disc of dacquoise or brownie biscuit.
5. Smooth perfectly with an angled spatula
6. Freeze for at least 6 hours at -18°C

The Cherry Stem Trick (Total Trompe-l'Œil Effect)

For absolute realism:

• Professional option: Make stems from plastic chocolate or pulled tempered chocolate.
• Natural option: Use real cherry stems washed and dried, inserted just before serving.
• The detail that makes the difference: Create a small depression on top before freezing to perfectly fit the stem.

Risk-Free Unmolding

Golden rule: The dessert must be frozen solid (-18°C minimum) to preserve the perfect round shape.

Technique: Turn the mold over, gently press under each cavity by "peeling" the silicone outward. The flexibility of Platinum silicone allows perfect extraction without deformation.

Spectacular Finishes

Realistic "Shiny Cherry" Effect: Dip in red mirror glaze at exactly 35°C. Use red dye E129 for the vibrant color.

Sophisticated "Velvet Cherry" effect: Spray red velvet spray on frozen cherry from 25-30 cm distance for an elegant matte texture.

For chocolate: The fat-soluble colorings also available on our site are specifically designed for fatty substances and offer an optimal professional result.

Recommended Complementary Products

For perfect trompe-l'œil cherries:

• Red E129 water-soluble coloring 1kg - For mousses and mirror glazes
• Red Velly velvet spray 250ml - Sophisticated matte finish
• Red fat-soluble coloring - For white chocolate and fatty substances
• Professional mirror glaze - Spectacular shine base
• Concentrated Morello cherry flavor - Authentic taste intensity
• Silikomart 3D fruit mold collection - Complete your trompe-l'œil range

Usage Precautions

To absolutely avoid:

• Do not use knives or sharp objects directly in the mold
• Do not place on a hot cooking plate without a rigid support
• Do not expose to temperatures above +230°C

Confirmed compatibilities:

• Traditional and fan oven
• Freezer and blast chiller
• Microwave (defrosting, reheating)
• Dishwasher up to 70°C

Maintenance and Durability

Cleaning: Warm soapy water or dishwasher (max 70°C). Avoid abrasive sponges that would damage the smooth surface.

Storage: Store flat, in a dry place, away from direct light to preserve the silicone.

Durability: Several years of intensive professional use with proper maintenance.