Roses Chocolate Christmas Ball LINEAGUSCIO Mold

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Roses Chocolate Christmas Ball LINEAGUSCIO Moldsphere chocolate molds Roses

Cod. 12601

LINEAGUSCIO Sfera

...Often bought together:

= 0,00

• Roses Chocolate Christmas Ball LINEAGUSCIO Mold 0,00

• Ring Base Mold 0,00

• LINEAGUSCIO Sphere pack - 25 pcs. 0,00

• LINEAGUSCIO Thermoformed Sphere Mold 0,00

description

Roses Sphere - chocolate sphere molds

Step by Step

LINEAGUSCIORoses Sphere 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 separate 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^®

Code 12600 Thermoformed Sphere Mold kit of 2 pieces

decosil® do not leaves anything to chance, adding to the spheres, eggs and pine a dedicated support to pack them in the best way.

Base Sphere Code 12604

The base is a separate article and so it must be purchased separately

measures

Type of mold: 2 parts
Dimensions of the subject: diameter cm 13
Dimensions of the mold: diameter cm 14
n° of subjects per mold: 1
Weight of the mold: approximately 0,452 kg.

Ideas

decosil non lascia nulla al caso, corredando le Sfere LINEAGUSCIO^® di un apposito supporto per confezionarle:
Base Sfera Codice Articolo 12604
La Base è un articolo a se stante, e come tale va acquistato a parte.

Video

Recipes

Lemon Mousse Recipe

INGREDIENTS

PROCEDURE

LEMON JUICE 500 g

SUGAR 60 g

FISH GLUE 32 g

ITALIAN MERINGUE 800 g

WHIPPED CREAM 800 g

Prepare the LINEAGUSCIO^® mold, code 12601 and 12600.

Heat 250 g of lemon juice and dissolve the fish glue already softened, add the sugar and then the remaining 250 gr. of lemon juice, incorporate all to the meringue and then gently add the whipped cream.

Now, with a pastry bag, carefully pour the mousse into decosil mold and let stand for at least one hour in the blast chiller.

When the mousse crystallization is completed, remove the thermoformed mold by pushing delicately the silicone locks.

Finally gently remove the silicone mold from the bottom to the top of the Bell as if you were peeling an orange.

Put back in the blast chiller to better cool the surface. Serve on a serving plate decorated at will.

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