The Kit Lady Queen Silicon Mould is versitile in creating memorable desserts and flavour combinations. The kit includes 2 flexible silicon moulds, one which serves as an insert.
Size: D 180 H 50mm
Temerature Range: -60°C (-76°F) and +230°C (+446°F)
Size: D 160 H 40mm
Temperature Range: -60°C (-76°F) and +230°C (+446°F)
Layers of caramel mousse, chocolate and banana cream, financier with Gold chocolate malt crumb crunch, coated with a stunning, super-shiny condensed milk glaze and finished with a simple chocolate garnish.
This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.
Yeild 3 Entremets
3 hours 40 mins
Kevin Gully brings you his winning entremet from Savour Patissier of the Year! Layers of crunchy pecan, tonka rice pudding, cremeux caramel, soft caramel, caramel sponge, passionfruit jelly and pecan mousse, all topped off with a caramel glaze and chocolate garnishes. – Gluten Free
Whether your interest lies in patisserie or chocolate work, it is important to have the right equipment and utensils. Kirsten takes you through her list of versatile and essential kitchen must-haves.