$39.00 AUD
$39.00 AUD
In stock
The Universo Silicon Mould is a seemingly simple and classic round shape that provides endless versaility in baked and cold preparations.
Shape: Universo
Size: D 180 H 50mm
Volume: 1200ml
Indents: 1
Temperature Range: -60°C (-76°F) and +230°C (+446°F)
Layers of moist chocolate pain de gene, praline crunch, raspberry jelly, raspberry foam, and vanilla cream encased in chocolate mousse. This delicious entremet is finished with a shiny dark chocolate glaze and topped with an eye-catching pink velvet chocolate flower. Cut into this gorgeous creation to reveal a stunning checkered pattern.
Class tags: almond, almonds, chocolate garnish, coloured chocolate, velvet spray
Kirsten Tibballs
02/05/2022
Advanced
51 mins
Yeild 2
5 hours 30 mins
The ultimate chocolate entremet. Chocolate sable topped with a hazelnut praline cream, walnut and ginger caramel and layers of dark chocolate mousse interspersed with milk chocolate cremeux and chocolate sponge cake. Finished with a super shiny chocolate glaze and brushed chocolate flower garnish.
Kirsten Tibballs
02/08/2021
Intermediate
30mins mins
Yeild 2
3 hours
Pomme is a celebration of apples with a Breton shortbread, cinnamon apples, vanilla mascarpone mousse, apple jelly and a white glacage top with a number of eye-catching garnishes.
Kirsten Tibballs
20/07/2020
Intermediate
40 mins
Yeild 2
2 hours 10 mins
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.
Kirsten Tibballs
05/06/2015
Beginner
5 mins
Yeild
min
Enter a tropical paradise with this mango and coconut entremet – a delight to the senses!
Kirsten Tibballs
15/02/2019
Intermediate
38 mins
Yeild 2
3 hours 45 mins
Challenge yourself with this showstopping Orange Caramel Entremet full of complex flavours and textures. You can simplify the recipe by removing some of the elements, however if you can recreate the entire recipe, it’s worth it! Layers of coffee sponge, caramelised puffed rice, feulletine base, caramel cream brulee, orange mousse with a black glaze and orange glaze details, finished with a textured chocolate garnish.
Kirsten Tibballs
27/02/2014
Advanced
60 mins
Yeild 4
2 hours 30 mins
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