"excellent product" star star star star star i was disappointed with this at first as my pannacotta failed to release from the mould, but then i was advised to try a product called 'cake release' and i have not looked back. The desserts now come out perfectly and look very professional. The mould itself can be rolled up into a small space for storage, I would certainly recommend this product!
"Silicone Dessert Mould" star star star star star This is a lovely mould. I had great success, I made my own chocolate mousse recipe. The secret to removing cold desserts from silicone is to freeze them first. Push them out form the bottom of the mould while still frozen, them let the dessert come to room temp for aprox a hour. I have also made carrot cake in the mould as well, they were fab
"Disappointed" star star_border star_border star_border star_border I too made Panna Cotta from scratch from a recipe that I have used sucessfully many times. This time the Panna Cotta in the silicone mould didn't set and the jelly that I did next did set but I couldn't get it out of the mould. I have to say that I really don't like these silicone moulds as they must be transported to the fridge on a tray to prevent spillage. I LOVED the design and was really looking forward to having a WOW factor at my dinner party....instead I got globs of unattractive and unrecognizable food. support_agent A note from the team Thanks for placing your review and I'm sorry for the disappointment. I'll be in touch shortly to help.
"Silicone Dessert Mould" star star star_border star_border star_border I bought this product along with your Devilissh Panna Cotta mix. The flavour was lovely but they did not release from the mould easily and I ended up with a 'splodge' on the plate. I pushed them out from the base of the mould but this obviously didn't work. Is there a knack to getting panna cotta out of these moulds? support_agent A note from the team Thankyou for your review. We asked our buyer who tested the product for some tips: I tested this product a number of times with both pannacotta made from scratch and Devilisshh. I greased the moulds first thoroughly, ensured that the pannacotta was completely set and then tipped the moulds onto the serving plate. When I tipped them I pushed the top of the mould very slightly and allowed the mould to release the pannacotta, this normally took a few seconds. This ensured that the pannacotta released without any damage to the design.