Mousse de piloncillo y glaseado espejo

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Mousse de piloncillo y glaseado espejo. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Mousse de piloncillo y glaseado espejo is one of the most favored of current trending foods on earth. It's enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They are fine and they look wonderful. Mousse de piloncillo y glaseado espejo is something that I have loved my whole life.

Many things affect the quality of taste from Mousse de piloncillo 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 y glaseado espejo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can cook Mousse de piloncillo y glaseado espejo using 17 ingredients and 8 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Mousse de piloncillo y glaseado espejo:

1. Para la mousse
2. 250 gr crema lyncott
3. 400 gr crema lyncott
4. 200 gr Piloncillo rallado
5. 120 gr Yemas de huevo
6. 20 gr Grenetina
7. 24 gr canela en raja
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. 200 gr leche condensada
16. 125 ml agua
17. 10 gr grenetina

Instructions to make to make Mousse de piloncillo y glaseado espejo

1. Para la mousse se elabora primero una crema inglesa con la leche y la crema lincontt junto con la raja de canela y azúcar.
2. Procedemos a blanquear las yemas con otra porción de azúcar y las témperamos con un poco de crema que tenemos en el sartén hasta que se incorporen bien después batimos la crema lincontt hasta que tenga volumen.
3. Ya que tengamos la crema inglesa a temperatura ambiente incorporamos envolventemente la crema que batimos y procedemos a ponerla a baño María la grenetina previamente hidratada y la vamos incorporando a la mezcla y la dejamos reposar.
4. Después pasamos a hacer la jelly agregamos en un coludo las pulpas con el azúcar y lo mezclamos hasta que estén calientes al momento ponemos a baño María la Grenetina previamente hidratada y se la agregamos a la mezcla y la dejamos reposar
5. Ya lista nuestras mezclas las llevamos a los moldes poniendo una capa de mousse y en el centro la jelly y refrigerar lo que sea necesario.
6. Procedemos a elaborar el glaseado llevamos a fuego la crema y el chocolate y le vamos poniendo la leche condensada y al final le agregamos la grenetina previamente derretida a baño María y la procedemos a pintar del color de nuestra preferencia.
7. Después desmoldamos nuestra figuras y las ponemos en la rejilla dónde le aplicaremos el glaseado espejo y después de eso la dejamos escurrir un poco.
8. Y pasamos a servir y decorar a nuestro gusto.

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