Bonsai Gourmand Pavoni Italia Silicone Mould with 8 Footprints

• 8 BONSAI INDENTS: Includes 8 indents measuring 80 x 55 x 2 mm ideal for chocolate décor, isomalt work, biscuit toppers, and savoury garnishes
• OVEN AND FREEZER SAFE: Withstands temperatures from -40°C to +250°C; suitable for baking, chilling and frozen garnishes
• PREMIUM SILICONE: Made from 100% platinum-cured food-grade silicone for consistent results; flexible and durable for repeated use. Total mould dimensions 300 x 200 mm
• MULTI-PURPOSE DESIGN: Perfect for chocolate, pastry, frozen desserts or savoury plating; Elevate your culinary creations by professionally enhancing their visual presentation
• PERFECT FOR ANY KITCHEN: Our wide range of cooking moulds are great for both professionals and hobbyists looking to create visually stunning and delicious dishes

Temporary, lightweight and organic shapes. Detailed Textures A line of silicone molds can be used for main dishes, appetizers and desserts. A multitude of interpretations to experiment with both hot and cold dishes, enriching the range of possibilities. And a unique spark to unleash your creativity. Pavoni Italia's "Gourmand" silicone mould range is the result of the fusion of experts and professionals in catering. Silicone moulds for hot or cold cooking. Design shapes to display your tasty mousse, fruit pies, biscuits and other creations. Perfect quantities of moulds to show off your starters, dishes or desserts. How to use them? Step 1: Place the mould on a baking plate. For short moulds, it is advisable to lightly moisten the tray for extra adhesion and to remove any air bubbles. It is also possible to cut the mould to achieve single portions and facilitate the release of the mould for the most fragile preparations. Step 2: Fill the imprints with your preparation (cream, paste, mousse, sauce, jelly, etc.). Step 3: Spread your preparation with a spatula and put the leather or cool. Step 4: deform the mould by applying a slight pressure and then spill to recover your preparation from an angle for the most fragile products.