Peach Flowers Chocolate Easter Egg LINEAGUSCIO Mold

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Peach Flowers Chocolate Easter Egg LINEAGUSCIO Moldeaster egg chocolate mold, Peach Flowers Egg Chocolate Mold, chocolate easter egg mold

Cod. 12505

Raspberry Mousse

Currency Converter

...Often bought together:

= 262,00 EUR

• Peach Flowers Chocolate Easter Egg LINEAGUSCIO Mold 105,00 EUR

• Peach Flowers egg-cup Mold 40,00 EUR

• LINEAGUSCIO Thermoformed Egg Mold 32,00 EUR

• Big Leaf Egg-cup mold 85,00 EUR

description

Peach Flowers Chocolate Easter Egg LINEAGUSCIO Mold

The great news is our innovative shell molds. It is amazing to create your Easter eggs, with special decorations making your eggs look like handmade 3D sculptures. An awesome result really easy to achieve.
Follow the tutorial at Step by Step

ALL LINEAGUSCIO^® SHAPES have a corresponding THERMOFORMED

To use the LINEAGUSCIO® silicone molds (Bell, Pine, Sphere, Egg) it is necessary to combine the thermoformed articles, consisting of 2 rigid parts needed to sustain the shells of silicone. The Thermoformed is a separated article and so it must be purchased separately. It is also interchangeable, so you can use it with all the shells of the same shape.
The LINEAGUSCIO^® molds are an exclusive patent decosil^®

The Egg Holder is a separated article and so it must be purchased separately.
Code 12505-P Peach Tree Egg Holder
Dimensions of the subject: h cm 4 diameter cm 7,2

REMEMBER: to use LINEAGUSCIO^® molds you need to have at least one thermoformed Kit.

Code 12500 Thermoformed Egg Mold 2 pieces kit

measures

Type of mold: 2 parts
Dimensions of the subject: b cm 12 x h cm 18,5 x d cm 10
Dimensions of the mold: b cm 14 x h cm 20,5 x d cm 12
n° of subjects per mold: 1
Weight of the mold: approximately 0,747 kg.

The Egg Holder is a separated article and so it must be purchased separately.
Code 12505-P Peach Tree Egg Holder
Dimensions of the subject: h cm 4 diameter cm 7,2

Recipes

Con lo stampo Uovo Fiori di Pesco della LINEAGUSCIO si possono anche realizzare torte gelato, bavaresi e mousse.

Segui la ricetta prepara la tua Mousse con gli stampi della rivoluzionaria LINEAGUSCIO^® e presentala al tuo cliente!

Un risultato straordinario che potrai ottenere con estrema facilità, seguendo lo step by step fotografico visibile sul sito.

Mousse ai lamponi

INGREDIENTI		PROCEDIMENTO
PUREA DI LAMPONI	500 gr.	Preparare lo stampo Lineaguscio cod. Art. 12505 e 12500. Scaldare 250 gr. di purea e far sciogliere la colla di pesce già ammorbidita, aggiungere i rimanenti 250 gr. di polpa, incorporare il tutto alla meringa ed alleggerire il preparato con la panna montata. Ora colare la mousse nello stampo Decosil e lasciare stabilizzare in abbattitore per almeno un'ora. Rimettere in abbattitore per raffreddare bene la superficie. Servire su un piatto da portata decorato a piacere.
COLLA DI PESCE	15 gr.
MERINGA ALL'ITALIANA	250 gr.
PANNA MONTATA	500 gr.

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