Silicone mold tangerine

Silicone mold tangerine

It has never been so easy to conjure up a high-quality and fantastic-looking decoration. With this silicone mold you can transform in a few simple steps savory and sweet, cold and hot decoration elements that not only look beautiful, but also taste! The mold does not release flavor to the food and thanks to the flexibility is space-saving and easy to handle.

Silicone molds are the all-rounders in your kitchen

Silicone baking molds are durable and break resistant, as well as inexpensive and heat resistant, and can be used for high temperatures as well as put in the dishwasher for cleaning. When used and handled properly, silicone baking pans remain non-stick, so greasing the pans before baking is not necessary. In fact, additional greasing is not recommended. Cakes release from silicone baking molds easily by pressing and bending the mold and its edges. Furthermore, silicone baking molds are space-saving to store due to their flexible elasticity. Silicone molds can also be stored compressed without losing their shape.

Beautiful and delicious desserts or decorations are costly? - Not anymore!

Everyone knows it: Visitors come over for dinner and you don't want to make a big effort, but the food should still taste good and take your breath away. Here we present you different application areas, which are waiting to be tried out by you.

Frozen

Cold or frozen masses are particularly suitable for silicone molds. To ensure that the mass takes on the shape, you can simply fill the finished mousse, ice cream or sorbet mass into the cavities with a piping bag and distribute it in the silicone mold by pulling and pressing. The excess mass can then be removed with a spatula and put into the next mold. When you have filled each cavity, put the mold in the freezer and let the treats freeze for at least 4 hours. Preferably even overnight. Once the desserts are frozen, you can decorate the designs a bit. With frozen delicacies the Velvet spray on. This gets its beautiful velvet effect by freezing the mass. You can put on Cake shine use. Simply pierce a toothpick into the motif, dip your delicious pieces into the cake shine and leave the whole thing to stand for a while. With the velvet spray and also with the cake shine, it is important that your masses are frozen. Ice cream and sorbet can be served immediately. A mousse or patisserie can be thawed slowly in the refrigerator.

Jelly fruits

The mold is of course also perfect for jelly! Here is a delicious recipe Wash your jelly mold briefly under water and then dry it with a kitchen towel. Now prepare all the necessary materials and ingredients. To make the jelly fruit you need
:150 g fruit puree50
g water25
g granulated sugar (part 1)
4g
pectin

225 g granulated sugar (part 2
)90 g glucose

4 g water4
g citric acid

You will also need a medium sized pan, funnel, sugar thermometer, jelly mold, whisk, and rubber scraper.

Preparation:
Put fruit puree with water (1) together in a pan.
In a small bowl, mix sugar (1) with the pectin
sugar (2) in another bowl and make a small hollow in the center.
Put the glucose in the hollow so that it does not stick to the edge.
Mix the water (2) with the citric acid in a glass. Here it is really important that you use citric acid and not lemon juice, because the juice of a fresh lemon does not have the same concentration of acid as commercial citric acid.

Production jelly:

Boil the water together with the fruit puree and the pectin-sugar mixture.
As soon as the mixture starts to boil, let it simmer for about 1 minute.
Now add the glucose and the remaining sugar to the mixture.
Bring the mixture to a boil at 106 °C using a sugar thermometer and then remove it from the heat immediately.
Finally, add the dissolved citric acid and stir the jelly briefly.
Pour the mixture into the silicone cups as quickly as possible using a funnel.
Allow the jelly hearts to cool for at least 6 hours. Preferably overnight.
Once the jellies have cooled, you can remove them from the molds and roll them in granulated sugar. This will prevent them from sticking together. Now you can wrap the jellies and give them as a gift.
Hide them well from your family, otherwise they will be gone in no time! 

Baked

Silicone is also suitable for baking. Thus, sweet motifs can be created by baking. A cake pop dough is very well suited for this. You can make the cake pop dough classically sweet, with fruit or chocolate pieces. You can also color the dough with a red progel color to make the berry look right.

Chocolate decorations

Silicone is not the classic material for chocolate, although silicone can still be used for small decorations. So you can put tempered chocolate coating in the wells and put the mold in the refrigerator for 10 - 15 minutes. You can brush these chocolate pieces with a gloss. The chocolate motifs are perfect to decorate your desserts, cakes or noble patisserie. Alternatively, you can also make a slightly firmer ganache with couverture, but then you need to refreeze the mold so that you can easily remove the rather creamy mass from the mold.

miniSchoggi is like silicone: always ready for diverse and creative treats

We offer a huge range of different courses. From sweet to savory, cold to hot, everyone is sure to find the right course here. Take a look at our Course offer in. We are looking forward to your visit!