Fragola Mold 120

Generous volume per cavity (120 ml), ideal for restaurant-quality individual portions. Total capacity: 600 ml of preparation per batch. Designed for visually impressive plated desserts or premium single-serving treats.

Professional-grade silicone, resistant to temperatures from -60°C to +230°C. Exceptional flexibility and durability for perfect unmolding every time. Compatible with freezer, oven, microwave, and dishwasher. Complies with European FDA and LFGB food safety standards.

A major advantage of the FRAGOLA120: a rigid plastic support is included with the mold. It ensures perfect stability during filling and transport to the freezer, and allows rapid cooling without deforming the 3D shapes. Essential for perfectly symmetrical strawberries.

Detailed design with faithful reproduction of the achenes (those tiny "seeds" on the strawberry surface) and the natural conical shape of the fruit. Unlike low-end molds that only capture a stylized shape, the FRAGOLA120 is a trompe l'oeil — your guests will believe they are oversized real strawberries.

Dimensions per cavity: 60 x 77 x H 54 mm. Volume: 120 ml per cavity, totaling 600 ml for the 5 molds. Perfectly sized for generous individual portions (equivalent to restaurant desserts). Easy to store on a standard freezer shelf.

The star ingredient: strawberry mousse on a yogurt insert, red mirror glaze. After freezing for 6-8 hours, unmold and finish with a red velvet spray for a natural strawberry velvet effect. A signature dessert worthy of a Michelin-starred restaurant.

Strawberry-mascarpone semifreddo, strawberry-basil, or strawberry-pistachio (the trendy pairing). Creamy texture between ice cream and mousse, clean unmolding thanks to Silikomart silicone. Remove 10 minutes before tasting to soften the texture.

Strawberry mousse on raspberry insert, or multicolored layered mousse (strawberry, white chocolate, red fruits). The 120 ml volume allows creating internal inserts visible when cut, guaranteed "wow" effect.

Vanilla bavarois with centered strawberry coulis, frozen white panna cotta then covered with a strawberry glaze. Striking visual contrast: the "strawberry" shape with a creamy white interior.

Roasted tomato mousse + basil, gelled gazpacho, or beet espuma with fresh goat cheese inclusions. The strawberry shape creates a real surprise effect as a gourmet starter: your guests expect sweet and discover savory. Guaranteed "plot twist" effect.

100% fruit strawberry sorbet, strawberry yogurt ice cream, or vanilla ice cream with a strawberry jam center. Silicone easily withstands prolonged negative temperatures. Serve unmolded on a plate with coulis and fresh mint leaves.

For a color that perfectly mimics a real strawberry: mix a professional water-soluble red dye (E124 or organic equivalent) into your preparation before pouring. Natural alternatives: concentrated beet juice or freeze-dried beet powder for a deeper, more natural red. Add gradually and taste: too much beet can give a slightly earthy note.

Fill to 3/4 if you want to add an insert (mousse + fruit insert for example), or to 9/10 for a preparation without insert. Gently tap the mold support on the work surface to remove air bubbles (which would create defects on the surface of the unmolded strawberry). Smooth with a flat spatula.

Pro technique: fill the cavity halfway, add a smaller frozen insert (concentrated compote, colored mousse, etc.), cover with the rest of the preparation. When cut, you see a "surprise" at the heart of the strawberry. To keep the insert well centered, freeze it beforehand in small shapes using log or ice cube molds.

For flawless unmolding, your preparation must be completely frozen (at least 6 hours in the freezer, ideally overnight). Unmold directly onto a rack: gently pull the edges of the silicone outward, then push softly from underneath. The strawberry releases as a whole.

If it resists: run the mold bottom under warm water for 2-3 seconds, or use a hairdryer on cold mode for a few seconds. Never force when warm: the frozen preparation would partially melt and lose its details.

For a truly stunning effect: unmold your preparations while still frozen and immediately spray them with a red velvet spray (available at Patissland). The contrast between the red velvet and the textured achenes creates the illusion of a large real strawberry. Apply from 20-25 cm away, in a thin, even layer.

Warm vanilla custard (hot/cold contrast), lemon sorbet (tangy freshness), red fruit coulis (intensification), lightly whipped Bourbon vanilla cream. Timeless classics that highlight shape and flavor without overpowering.

Fresh basil (a star pairing in contemporary pastries), Timut pepper (citrus note), fruity olive oil + fleur de sel (gourmet signature), air-reduced balsamic (alcohol-free, just concentrated by cooking). Perfect to surprise discerning palates.

On a matte black or white flat plate to highlight the bright red. Place a fresh mint leaf on top (it mimics the strawberry stem). Add a drizzle of coulis and some meringue shards or crumbled Breton shortbread. Photogenic and gourmet.

Present the 3D strawberries on a slate tray or a raw wooden board, aligned or staggered. Scatter real small fresh strawberries around to play with scale (guests won’t know which are "real"!). Guaranteed signature table effect for weddings and baptisms.

Wash with warm soapy water using a soft sponge (non-abrasive inner surface to avoid scratching the silicone). Dishwasher safe on a normal cycle. Air dry on a rack, no need to wipe. Silicone's natural non-stick property prevents any residue.

Store the mold flat with its plastic support to preserve the 3D shapes. Keep away from any direct heat source (radiator, oven). With proper care, a Silikomart Professional mold lasts several years and withstands over 3000 usage cycles.

Silicone can sometimes retain an odor after very aromatic preparations (garlic, strong citrus). Tip: soak for 30 minutes in hot water with 2 tablespoons of baking soda, then rinse. The smell disappears completely.

Yes, Silikomart Professional silicone withstands temperatures up to 230°C. However, this mold is mainly designed for cold or frozen preparations (mousses, entremets, ice creams). For oven baking, use the dedicated models instead. If baking in the oven, always place the mold on a metal tray and its plastic support.

Minimum 6 hours in the freezer, ideally overnight (10-12h). A preparation not frozen enough will not unmold cleanly and will lose its 3D details. Tip: place the filled mold in the freezer for 30 minutes before covering it to avoid crystal formation.

Yes, absolutely. Temper your chocolate (dark, milk, or white tinted red) to the right temperature, pour into the cavities, let crystallize for 1 hour in the fridge. Perfect unmolding thanks to the silicone’s flexibility. Ideal for XXL decorative chocolate pieces for buffets or gourmet presentations.

Highly recommended. It maintains the mold’s rigidity during filling, transport to the freezer, and setting. Without the support, the flexible silicone could deform and your strawberries would be asymmetrical. Fortunately, the support is included with the Silikomart FRAGOLA120 mold.

For 5 people, yes, definitely. For a larger event, we recommend investing in 2 or 3 FRAGOLA120 molds (10 to 15 cavities) to prepare multiple batches in parallel or serve a full buffet. The molds are compact, so storage remains reasonable.

Yes, Silikomart Professional standardizes its support dimensions. If you already have other Silikomart molds from the Professional range, the FRAGOLA120 support is compatible with most of them. Ideal for optimizing storage and multi-format preparations.

We recommend a professional quality red velvet spray like Velly Pro (available at Patissland). Apply on still frozen preparation, from 20-25 cm away, in thin successive layers. The thermal contrast between the warm spray and the frozen surface instantly creates the velvet effect.

Silikomart is THE global reference for professional silicone pastry molds. The difference with low-cost brands: thicker silicone, more flexible, more resistant to repeated freeze/thaw cycles, ultra-precise 3D details, higher quality rigid support, lifespan 3 to 5 times longer. It's an investment that pays off quickly if you often make visual pastries.