Mousse de piloncillo con Jelly de guayaba y tejocote

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Mousse de piloncillo con Jelly de guayaba y tejocote. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mousse de piloncillo con Jelly de guayaba y tejocote, 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 de piloncillo con Jelly de guayaba y tejocote 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 de piloncillo con Jelly de guayaba y tejocote is 5 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Mousse de piloncillo con Jelly de guayaba y tejocote using 18 ingredients and 10 steps. Here is how you cook that.

#mousse3

Ingredients and spices that need to be Take to make Mousse de piloncillo con Jelly de guayaba y tejocote:

1. Mousse
2. 250 ml crema lyncott
3. 250 ml leche
4. 1 raja canela
5. 120 grs yemas de huevo
6. 20 grs grenetina
7. 400 ml crema lyncott
8. Jelly de tejocote
9. 100 gr pulpa de guayaba
10. 100 grs pulpa de tejocote
11. 40 gr azúcar
12. 12 grs grenetina
13. Glaseado espejo
14. 150 grs chocolate blanco
15. 225 grs azúcar glass
16. 1 lata leche condensada
17. 125 ml agua
18. 10 gr grenetina

Instructions to make to make Mousse de piloncillo con Jelly de guayaba y tejocote

1. Elaborar una crema inglesa con sabor a piloncillo y canela.
2. Batir la crema e integrar a la crema inglesa.
3. Hidratar la grenetina e incorporar a la mezcla de cremas.
4. Montar la mousse sólo en las paredes de los moldes.
5. Para la jelly, mezclamos las pulpas en el fuego junto con el azúcar. Llevamos a licuar y regresamos al fuego.
6. Hidratamos la grenetina, mezclamos con la pulpa y seguimos removiendo hasta espesar, posteriormente pasamos la jelly a una manga, y llevamos a refrigeración.
7. Una vez compacta la mousse, rellenamos con el jelly, cubrimos de nueva cuenta con más mousse y llevamos a refrigeración.
8. Para el glaseado:
   Colocamos el agua y la leche condensada al fuego, agregamos poco a poco el chocolate para que se funda, posteriormente hidratamos la grenetina e incorporamos a la mezcla, para finalizar agregamos el colorante de nuestra elección.
9. Dejamos enfriar el glaseado, sacamos la mousse del molde, la pasamos a una rejilla y la bañamos con el glaseado, es probable que necesite más capas, no dudes en agregarlas.
10. Montamos el postre, podemos agregar más elementos a nuestro plato.

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