The layer build
Tell us the order and thickness of each layer. We size insert and outer together.
Service · mousse & entremet
Mousse and entremet moulds for a clean glaze every time.
An entremet is judged the moment the mirror glaze goes on. Any dent, air mark or soft edge from the mould shows up under the shine.
Overview
Mousse and entremet moulds for a clean glaze every time.
Mousse and entremet work is built in layers: insert, mousse, base, freeze, demould, glaze. The mould has to release a frozen dessert without a mark, hold its shape through a blast freeze, and leave a surface good enough for mirror glaze.
We make outer moulds, insert moulds and matched sets for pastry chefs, patisseries and hotel groups. Cavity finish, wall stiffness and release are specified together, so the whole build works as one system.
What we make
Common asks in this service.
01
Outer entremet moulds
Domes, logs, rings, pebbles and signature shapes with a smooth cavity for glazing.
02
Matched insert moulds
Inserts sized to sit centred inside the outer mould with an even wall of mousse around them.
03
Individual and sharing sizes
The same form in a single-portion tray and a sharing size, so the menu reads as one family.
04
Textured surfaces
Fine textures and patterns cut into the cavity for desserts that are sprayed rather than glazed.
05
Blast-freeze stable trays
Walls and bases that stay flat in the freezer, so the dessert comes out square.
How it gets made
Drawn, proofed, then poured.
Every mousse and entremet mould starts as a drawing we agree with you. We make a master, pour a single proof cavity in PFAS-free platinum-cure food-grade silicone and let you test it with your own recipe.
Once you are happy, we pour or press the full tray, record the grade against your order and keep the drawing on file for reorders.
What we ask up front
Four questions on every enquiry.
Glaze or spray
Mirror glaze wants a smooth cavity. Velvet spray can take a texture.
Demould motion
Peel, push or invert. That sets the silicone hardness.
Freezer space
Shelf size and stacking height. We make sure the tray fits.
Typical work
Case studies and further reading.
Catering
Industrial mousse tray
A catering producer's mousse tray built for a production freezer and a caustic-free wash.
See project
Guide
Scaling signature desserts
How to take a chef's dessert from one plate to a hundred covers without losing it.
Read the guideQuestions
Four that come up on this service.
Will the glaze show mould marks?
Only if the cavity has them. We finish the cavity to suit mirror glaze and check it before dispatch.
Can you match an insert to an outer I already own?
Yes. Send the outer mould or its drawing and we size the insert to sit centred.
Do the moulds go in a blast freezer?
Yes. Platinum-cure food-grade silicone stays flexible at blast-freeze temperatures.
Can I get a shape nobody else has?
Yes. That is most of what we do. See custom shapes.
Ready?
Talk to us about mousse and entremet moulds.
Send a photo, a sketch or a sample. We'll come back with a route and a quote.
Real people, a real workshop
You deal with the people who make it.
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
- A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
- Real people on the phoneCall the team on 01789 224228, Monday to Friday.
- The same team on every jobDesign, production and aftercare come from the people you see here.
- BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare