111x52x H33mm
mould is made of durable plastic, but at the same time, sufficiently flexible to allow easy extraction.
To ensure a good result Martellato recommends to shake the mould, once filled, to tamp down and eliminate the possible formation of air bubbles.
Freeze the semifreddo in the blast chiller or freezer, at -20 ° C to the cake heart.
To remove the frozen dessert from the mould dip the mould in room temperature water.
Pack 2 pcs big and small size of the same shape.
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