Create a sublime dessert to share around the creations of pastry chef Cedric Grolet with this Cedric Grolet Pavoni Entremet Citron mould, for surprising desserts worthy of the finest tables. Cedric Grolet, pastry chef at the Le Meurice hotel, was voted Best Pastry Chef of the Year by Le Chef magazine in 2015. In 2016 he was awarded the Relais Desserts prize for Best Pastry Chef, in 2017 Best Pastry Chef by Les Grandes Tables du Monde and in 2018 Best Pastry Chef in the World. Renowned for his technical creations and unique sense of detail, each dessert by pastry chef Cédric Grolet is a true work of art to be savoured. This silicone mould, created in collaboration with pavoni, can withstand temperatures ranging from -40°C to 280°C. You can use it to make a dessert with a lemon-inspired design. Its flexibility makes it easy to remove from the mould without sticking. Each silicone mould is designed with a few variations, these details give an artisanal finish to each creation.