{"product_id":"moule-mangue-130","title":"Stampo Trompe l'oeil mango 130ml - Mango 130","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-hl{color:#b98b35;font-weight:700}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  .plv6-table{width:100%;border-collapse:collapse;margin:12px 0;font-size:14px}\n  .plv6-table th{background:#faf4e5;color:#2b2b2b;font-weight:700;padding:10px 14px;border:1px solid #eadfcb;text-align:left}\n  .plv6-table td{padding:9px 14px;border:1px solid #eadfcb;vertical-align:top}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\n\u003cdiv class=\"plv6\"\u003e\n\n  \u003cdiv class=\"plv6-intro\"\u003e\n    Lo stampo \u003cstrong\u003eMango 130 Silikomart\u003c\/strong\u003e riproduce la forma e i microrilievi della buccia di un mango in una \u003cstrong\u003emonoporzione individuale da 130 ml\u003c\/strong\u003e. Silicone platinico alimentare, adatto al congelamento e al forno. Finitura con spray velluto giallo-arancio per un trompe-l'œil sorprendente. Differenza rispetto al Mango Grolet da 12 impronte: questo è un \u003cstrong\u003eformato individuale da boutique\u003c\/strong\u003e, mentre il Grolet è un formato professionale da 12 impronte.\n  \u003c\/div\u003e\n\n  \u003cdetails class=\"plv6-acc\" open\u003e\n    \u003csummary\u003eSpecifiche tecniche\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMarca:\u003c\/strong\u003e Silikomart Professional\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSKU:\u003c\/strong\u003e 36.253.87.0065\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVolume per impronta:\u003c\/strong\u003e 130 ml (monoporzione individuale)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRilievi:\u003c\/strong\u003e buccia di mango realistica con microtexture\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMateriale:\u003c\/strong\u003e silicone platinico alimentare antiaderente\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCompatibilità:\u003c\/strong\u003e congelatore, forno, lavastoviglie\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSformatura:\u003c\/strong\u003e senza ungere, da congelato per preservare i rilievi\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003ctable class=\"plv6-table\"\u003e\n        \u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003eMango 130 (questa scheda)\u003c\/th\u003e\n\u003cth\u003eStampo 12 Manghi Grolet\u003c\/th\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eImpronte\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 (monoporzione)\u003c\/td\u003e\n\u003ctd\u003e12 cavità\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVolume\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e130 ml\u003c\/td\u003e\n\u003ctd\u003e~85 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eUtilizzo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoutique, dessert al piatto\u003c\/td\u003e\n\u003ctd\u003eProduzione professionale in volume\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003c\/table\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eRicette signature — trompe-l'œil al mango\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cp\u003eTrova ispirazione nella nostra \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-du-coulis-de-mangue\"\u003ericetta del coulis di mango\u003c\/a\u003e e nella \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-panna-cotta-a-la-mangue\"\u003epanna cotta al mango\u003c\/a\u003e per le basi aromatiche. Ecco gli abbinamenti signature:\u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTrompe-l'œil mango e frutto della passione:\u003c\/strong\u003e mousse al mango + inserto di coulis di frutto della passione gelificato + croccante al cocco — finitura con spray velluto \u003cspan class=\"plv6-hl\"\u003egiallo-arancio sfumato\u003c\/span\u003e per un effetto mango maturo\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango e lime:\u003c\/strong\u003e mousse al mango + cuore cremoso al lime + biscuit Joconde — freschezza tropicale signature\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango e cocco:\u003c\/strong\u003e bavarese leggera al cocco + inserto al mango + sablé breton + velluto giallo pallido per un effetto mango thai\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango e vaniglia:\u003c\/strong\u003e mousse all'intensa vaniglia Bourbon + inserto di composta di mango maturo + finitura con glassa a specchio giallo-arancio brillante\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVersione Grolet rivisitata:\u003c\/strong\u003e cremoso al mango + confit di mango e frutto della passione al cuore + copertura al burro di cacao giallo temperato — la più vicina alla tecnica originale\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cdiv class=\"plv6-tip\"\u003e\n        \u003cstrong\u003eFinitura trompe-l'œil al mango:\u003c\/strong\u003e due passaggi di spray velluto. Primo passaggio giallo uniforme su tutta la superficie. Secondo passaggio arancio-rosso solo su un lato, per riprodurre il rossore del mango maturo esposto al sole. Distanza di 20-25 cm per una sfumatura naturale.\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eAssemblaggio passo dopo passo\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003col\u003e\n        \u003cli\u003e\n\u003cstrong\u003eInserto (il giorno prima):\u003c\/strong\u003e coulis di mango e frutto della passione gelificato in uno stampo a semisfera Ø 4 cm. Congelare per 4 ore.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMousse al mango:\u003c\/strong\u003e mousse leggera a base di purea di mango + gelatina + panna montata. Portare a 20 °C per un colaggio fluido.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eColaggio:\u003c\/strong\u003e riempire fino a metà altezza con la sac à poche, inserire il cuore congelato e completare fino al bordo\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBase:\u003c\/strong\u003e disco di dacquoise al cocco Ø 5 cm oppure sablé breton\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCongelamento:\u003c\/strong\u003e \u003cspan class=\"plv6-hl\"\u003ealmeno 6-8 ore\u003c\/span\u003e a -18 °C\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSformatura:\u003c\/strong\u003e su una griglia fredda, tirare delicatamente il silicone — i microrilievi della buccia di mango rimarranno intatti\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFinitura:\u003c\/strong\u003e spray velluto giallo, poi arancio sul prodotto congelato. Scongelare per 4 ore in frigorifero prima del servizio.\u003c\/li\u003e\n      \u003c\/ol\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eProdotti complementari\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/spray-velours\"\u003eSpray velluto giallo e arancio\u003c\/a\u003e — finitura trompe-l'œil mango maturo\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/inspiration-passion-feves-250g\"\u003eInspiration Passion Valrhona\u003c\/a\u003e — base per un inserto intenso al frutto della passione\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/moule-trompe-loeil-12-mangues\"\u003eStampo 12 Manghi Cédric Grolet\u003c\/a\u003e — formato professionale da 12 impronte per la produzione in volume\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/moule-trompe-loeil-fraise\"\u003eStampo Trompe-l'œil Fragola 95 ml\u003c\/a\u003e — complementare per un assortimento di frutti esotici e rossi\u003c\/li\u003e\n        \u003cli\u003e\u003ca href=\"https:\/\/pitisslind.com\/collections\/moules-trompe-loeil\"\u003eCollezione completa trompe-l'œil\u003c\/a\u003e\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eDomande frequenti\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cp\u003e\u003cstrong\u003eQual è la differenza rispetto allo stampo 12 Manghi Grolet?\u003c\/strong\u003e\u003cbr\u003eMango 130 = una monoporzione individuale da 130 ml, in formato boutique e ristorante. Grolet 12 manghi = 12 cavità da ~85 ml per la produzione in volume. I due prodotti sono complementari.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eCome ottenere un colore realistico del mango?\u003c\/strong\u003e\u003cbr\u003eDue passaggi di spray velluto: giallo uniforme + arancio su un lato per il naturale rossore. Evita di usare solo il giallo: risulterebbe troppo uniforme e poco realistico.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eLa sformatura danneggia i microrilievi?\u003c\/strong\u003e\u003cbr\u003eNo, se viene eseguita da congelato. Il silicone platinico Silikomart garantisce la riproduzione dei dettagli più fini, a condizione che il prodotto sia completamente solidificato fino al cuore.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47372696715603,"sku":"36.253.87.0065","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulemangue.png?v=1786414725","url":"https:\/\/pitisslind.com\/it\/products\/moule-mangue-130","provider":"Patissland","version":"1.0","type":"link"}