Mousse con jelly de guayaba

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Mousse con jelly de guayaba. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Mousse con jelly de guayaba is one of the most well liked of recent trending meals on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They are nice and they look fantastic. Mousse con jelly de guayaba is something which I have loved my whole life.

Many things affect the quality of taste from Mousse con jelly de guayaba, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mousse con jelly de guayaba delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mousse con jelly de guayaba is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mousse con jelly de guayaba estimated approx 3 h.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Mousse con jelly de guayaba using 18 ingredients and 19 steps. Here is how you cook it.

#Mousse rico mousse cremoso

Ingredients and spices that need to be Prepare to make Mousse con jelly de guayaba:

1. Mousse
2. 250 ml Crema lyncott
3. 400 ml Crema lyncott
4. 250 ml Leche
5. 20 gr Grenetina
6. 120 gr Yemas huevo
7. 200 gr Piloncillo
8. Canela en raja 24 gr
9. Jelly
10. 100 gr Pulpa tecojote
11. 100 gr Pulpa guayaba
12. 100 gr Azúcar
13. 12 gr Grenetina
14. Glaseado espejo
15. 200 ml Crema condensada
16. 150 gr Chocolate blanco
17. 10 gr Grenetina
18. 125 ml Agua

Instructions to make to make Mousse con jelly de guayaba

1. Primero para preparar nuestra jelly pesamos nuestros ingredientes para tener las cantidades correctas, pelamos y quitamos en relleno de nuestras frutas
2. Hacemos pure la pulpa de nuestras frutas, en una olla con el azúcar y nuestra grenetina derretida hasta hierva
3. Colocamos en nuestros moldes y dejamos reposar por una horas
4. Para la mousse preparamos nuestro mise and place pesando todos nuestros ingredientes para tener las cantidades correctas
5. Vamos a batir nuestros 400 ml de crema lyncott a picos firmes y reservamos
6. En otro bol vamos a batir nuestras yemas a punto liston
7. Hidratamos nuestra grenetina
8. Ponemos a hervir nuestra leche con los 250 ml de crema lyncott, el piloncillo y la canela
9. Agregamos nuestro piloncillo en polvo
10. Una vez hervido temoeramos las yemas para que no se cocinen con el calor e igualar temperaturas
11. Ya una vez listo, con ayuda de un colodar vaciamos la mezcla para quitar grumos e impurezas, volvemos a ponerlo al fuego
12. Y una vez hecha la prueba de la cuchara agregamos nuestra grenetina derretida e incorporamos a nuestra crema batida de forma envolvente
13. Vaciamos por la mitad nuestros moldes y dejamos una hora en el refri para posteriormente agregar nuestros jellys
14. Pasada la hora terminamos de rellenar y guardamos en el refrigerador otra vez
15. Para preparar nuestro glaseado derretimos nuestro chocolate blanco
16. Le vaciamos la leche condensada y grenetina
17. Sacamos nuestro mousse y desmoldamos para glasear
18. Ponemos nuestro colorante y vaciamos el glaseado encima del mousse, agregamos brillos
19. Lo acompañamos de macarrons amarillos y listos
    Receta macarrons https://cookpad.com/mx/recetas/15595711-macarrons?invite_token=jWzLvxDedT7mwYv5eKjUDHCX&shared_at=1638229507

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So that's going to wrap this up with this special food How to Prepare Super Quick Homemade Mousse con jelly de guayaba. Thanks so much for reading. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!