Silicon moulds are flexible containers made of a material called silicon that can shape and form various objects. These moulds are often used in manufacturing to create products such as chocolates, candles, or even soap, by pouring a liquid substance into them and letting it cool and solidify.
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It takes about ten minutes to make two jugs of it (I'm guessing about 2 litres) which I pour
into silicon moulds and freeze.
Spoon into mini cupcake papers or
mini silicon moulds, then sprinkle with goji berries if using and place in the fridge to firm up (at least one hour)
Transfer ice cream to a freezer friendly container (or
silicon moulds if shaping), seal container, and freeze for at least 2 hours or overnight.
Divide this mixture into 10 - 12 small card patty pans or
small silicon moulds — about a heaped teaspoon in each.
Since Easter is around the corner, and since I am the proud owner of a rather underused egg -
shaped silicon mould, these vegan teacakes are going to be EASTER EGG vegan teacakes.
May you could try half the quantity in
the silicon moulds, in 3 - 4 bursts of 30 seconds each.
Press this mixture into a lightly greased (coconut oil) cake pan or
silicon mould (8 × 8 will work nicely).
You could use this recipe to make a full sized pie if you prefer — use a 15cm / 6inch card or
silicon mould or parchment lined spring form tin, and extend the chilling time.
Preheat the oven to 170ºC fan bake and find a 20 x 20 cm non-stick baking tin or
silicon mould.
Alternatively, press 1/4 cup of mixture into
a silicon mould (small bread shaped), then pop it out and repeat till you've worked your way through the whole lot.
I bought a bunch of
silicon moulds to create a variety of shapes.
Once it has reached to 29C or below pour into
the silicon moulds of choice.
Make sure you have
your silicon moulds handy too!