Mousse de piloncillo con glaseado espejo y jelly de tejocote, de

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To get started with this recipe, we must prepare a few ingredients. You can cook Mousse de piloncillo con glaseado espejo y jelly de tejocote, de using 18 ingredients and 6 steps. Here is how you cook it.

Una deliciosa receta para disfrutar en familia. #G-402

Ingredients and spices that need to be Get to make Mousse de piloncillo con glaseado espejo y jelly de tejocote, de:

1. Mousse de piloncillo
2. 250 gr crema Lyncott
3. 250 ml crema leche
4. 24 gr canela en raja
5. 200 gr piloncillo rallado o picado
6. 120 gr yemas
7. ml crema Lyncott
8. Jelly de tejocote y guayaba
9. 100 gr pulpa de guayaba
10. 100 gr pulpa de tejocote
11. 40 gr azúcar
12. 12 gr grenetina
13. Glaseado espejo
14. 150 gr chocolate blanco
15. 225 gr azúcar glass o refinada
16. 65 gr crema
17. 125 ml agua
18. 10 gr grenetina

Steps to make to make Mousse de piloncillo con glaseado espejo y jelly de tejocote, de

1. Mise en place
2. Batir las yemas con azúcar e hidratar la grenetina. Elaborar una crema inglesa saborizada con el piloncillo y canela en raja.
3. Montar picos firmes los 400 ml de crema Lyncott y reservar. Fundir la grenetina, después se integrará de forma envolvente la crema inglesa a la crema Lyncott, una vez que se ha integrado de manera homogénea se agregará la grenetina fundida.
4. Montar la mousse/s en el molde.
5. Para el jelly de tejocote y guayaba. Mezclar las pulpas a fuego bajo junto con el azúcar. Hidratar la grenetina y fundir, mezclar con la pulpa de fruta y congelar.
6. Para el glaseado espejo hidratar la grenetina.

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