Mousse de piloncillo con jelly de guayaba y glaseado espejo

Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, Mousse de piloncillo con jelly de guayaba y glaseado espejo. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mousse de piloncillo con jelly de guayaba y glaseado espejo, 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 glaseado espejo 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 glaseado espejo is 8 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 de piloncillo con jelly de guayaba y glaseado espejo estimated approx 3 hra.

To get started with this recipe, we must first prepare a few ingredients. You can have Mousse de piloncillo con jelly de guayaba y glaseado espejo using 18 ingredients and 4 steps. Here is how you can achieve that.

#mousse1

Ingredients and spices that need to be Take to make Mousse de piloncillo con jelly de guayaba y glaseado espejo:

1. jelly de tecojote y guayaba
2. 100 gr tecojote
3. 100 gr guayaba
4. 40 gr azúcar
5. 12 gr grenetina
6. mousse
7. 250 gr crema para batir
8. 250 gr leche
9. 24 gr canela
10. 200 piloncillo picado
11. 120 gr yemas
12. 20 gr grenetina
13. 400 gr crema para batir
14. glaseado espejo
15. 150 gr chocolate blanco
16. 200 gr leche condensada
17. 10 gr grenetina
18. 125 gr agua

Instructions to make to make Mousse de piloncillo con jelly de guayaba y glaseado espejo

1. Hervimos el tecojote y la guayaba, le quitamos la piel y hervimos un momento más, licuaremos la fruta y la colaremos, hidrataremos la grenetina y se la agregamos a la fruta licuada junto con el azúcar
2. Hervimos, la canela, junto con el piloncillo, crema para batir y la leche, batimos las yemas con un poco de azúcar y las temperamos para después agregarlas a la olla, dejamos enfriar nuestra mezcla
3. Hidratamos la grenetina y batimos el resto de crema para batir, cortamos el jelly en círculos, agregamos en forma de hilo la grenetina y la crema para batir de forma envolvente a la mezcla que hay en la olla ya a temperatura ambiente, con la mezcla resultante rellenaremos nuestros moldes una cucharada de mezcla y una jelly hasta rellenar todo
4. Ahora haremos el glaseado, herviremos la leche, con el agua dejamos que alcance los 103°C, después dejaremos enfriar hasta 60°C después agregamos la grenetina hidratada y el chocolate blanco, dejamos enfriar y agregamos el colorante, para ponerselo a la mousse debemos dejar la mousses en refrigeración durante una hora y el glaseado debe estar a temperatura ambiente, vaciamos sobre la mousse y voilà, hemos terminado

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