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Strawberry Lemon Ice Cream Cake mold - Ice cream cake mould
HOW TO USE THE MOULD decosil®
ICE CREAM AND MOUSSE CAKES
ICE CREAM CAKES
1. Follow the procedure working with silicone gloves and with the cold mould. Before use, place the silicone mould in a blast chiller or freezer and leave it for 20'.
For a optimizing result, speeding the production steps and for a better design definition (even after the delivery of the finished sweet) it is recommended to brush over the entire inner surface of the mould, a thin layer of coated chocolate (white, milk or dark chocolate not pre-crystallized) melted at 35-38° C. Then lay down the moulds brushed with chocolate in the freezer, or better in the blast chiller at -40° C.
SEMIFREDDO
1. To get a perfect result with our moulds, spread a thin shirt (approximately 1 cm) of parfait on the entire inner surface of the mold pressing firmly against the walls to avoid the formation of air bubbles. Place the moulds in a blast at -40° C for a few minutes. Alternatively, it is also possible for the parfait proceed as with the ice-cream cake, forming a thin layer of chocolate is not pre-crystallized over the entire inner surface of the mould.
2. Proceed to the assembly of the cake as usual, alternating layers of ice cream with Victoria sponge, meringues, crispy biscuits, sauces and toppings.
3. After the assemblement, you position in the bottom layers of Victoria sponge, meringues, crispy cookies and let all stabilize in a blast chiller at -40° C until the complete hardening of the product. We advise you to place the moulds inside the chiller on the grids or perforated trays to accelerate mould's cooling.
4. When the cake is frozen, remove it from the mold proceeding as if you were "peeling a banana" turning the mold upside down. After the extraction, you replace the mold in the original form and proceed with the execution of another cake; using the mould already cold, processing time decreases.
New decorative techniques for ice-cream, confectionery, frozen confectionery, ice cream cakes, frozen desserts.
The decoration implements the aesthetic appearance of own handmade creations.
The right approach to increase and satisfy own customers.
Mould type: 1 faces
Subject dimensions: diameter cm 16 x h cm 7,6
Mould dimensions: diameter cm 18 x h cm 8
N° of subjects per mould: 1
Mould weight: approximately 0,760 kg.
Strawberry and Lemon ice cream cake
INGREDIENTS for 2 cakes | METHOD | |
Strawberry ice cream | 1000g | With the chocolate coating melted at 35-38 ° C brush the mould, forming a thin layer and to stabilize in the blast chiller at -40 ° C for a few minutes. In very cold mould to form the first layer of lemon ice cream, put on crumbled meringue and rippling with lemon curd. To stabilize in the freezer for a few minutes then complete with the second layer of strawberry ice cream. Smooth well and on the basis place the biscuit pistachio meringue disc. Place moulds on a grid and move in the blast chiller at -40 ° C to stabilize the product. Only when completely frozen unmould and finish as desired with chocolate decorations, shiny glazes or spraying with velvet effect. |
Lemon ice-cream (With 30% white base) |
1000g | |
Lemon Curd | 200g | |
Crumbly Meringue | 100g | |
Meringue Biscuit Pistachio (2 discs) | 250g | |
Finishing | ||
couverture chocolate (for brushing the mould) |
decosil® Srl
Via Risorgimento, 29
35010 Limena - Padova - Italia
Tel. +39 049 769999
Fax. +39 049 8848069
C.F. e P. Iva 04152410280
Reg. Imp. di: PD
Nr. Rea: PD 366437
Cap. Soc. €10.000 I.V.