Tre Cime 120 by Silikomart

The Silikomart Tre Cime 120 Silicone Mould brings an architectural and refined presentation to modern pastry. Inspired by the distinctive profile of mountain peaks, the mould creates individual desserts with three beautifully defined summits and flowing contours, giving pastry chefs an impressive shape that requires minimal additional decoration.
Its sculptural design makes Tre Cime 120 particularly suitable for mousse based desserts, semifreddos, frozen creations, layered entremets, gelato and other contemporary pastry preparations. The defined shape provides an attractive finished presentation from multiple viewing angles, making it an excellent choice for restaurant desserts, pastry displays, celebrations and professional dessert menus.

Manufactured using high quality food grade silicone, the mould combines flexibility with excellent shape retention. The flexible construction assists with smooth demoulding, helping preserve the delicate peaks and detailed contours of the finished dessert.

Tre Cime 120 can be used for both hot and cold preparations within the temperature limits specified by Silikomart. Its versatility allows bakers and pastry professionals to move between freezing and baking applications while using a single mould.

For mousse and semifreddo preparations, fill the cavities carefully to capture the complete surface detail, freeze thoroughly and demould while frozen for the cleanest result. The finished desserts can then be decorated with mirror glaze, velvet spray, chocolate coatings, fruit preparations or other pastry finishes.

The Silikomart Tre Cime 120 is an excellent addition to professional pastry kitchens and for home bakers looking to create sophisticated individual desserts with a distinctive three dimensional presentation.

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Product Use and Care

• Wash the mould thoroughly before first use using warm water and mild dishwashing detergent.
• Place the flexible silicone mould on a flat tray before filling. This provides stability and makes transferring the mould easier.
• For mousse, semifreddo and frozen desserts, fill each cavity carefully and gently tap the tray to help remove trapped air.
• Freeze the preparation completely before demoulding. Carefully flex the silicone away from the dessert rather than pulling the dessert directly from the cavity.
• For baked preparations, follow the recommended recipe temperature and allow the product to cool sufficiently before demoulding.
• Do not place the silicone mould in direct contact with an open flame or direct heat source.
• Avoid knives, blades, forks and other sharp utensils inside the cavities as these may cut or permanently damage the silicone surface.
• Do not use abrasive cleaning pads, harsh chemicals or aggressive cleaning products.
• After use, soak or wash the mould in warm soapy water to remove food residue. Rinse thoroughly and allow it to dry completely before storage.
• Store the mould flat or gently rolled where appropriate. Avoid placing heavy or sharp objects over it.
• Use the mould only within the manufacturer's specified temperature range and for its intended food preparation applications.

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