Mousse de canela con glaseado

Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Mousse de canela con glaseado. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mousse de canela con glaseado is one of the most well liked of recent trending foods in the world. It's enjoyed by millions every day. It is simple, it's quick, it tastes delicious. Mousse de canela con glaseado is something that I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Mousse de canela con glaseado, 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 canela con glaseado 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 first prepare a few components. You can have Mousse de canela con glaseado using 8 ingredients and 7 steps. Here is how you can achieve that.

#mousse3

Ingredients and spices that need to be Make ready to make Mousse de canela con glaseado:

1. Mousse de piloncillo
2. 250 gr crema lyncott
3. 250 ml leche
4. 12 gr canela en raja
5. 200 gr piloncillo rallado
6. 120 gr yemas
7. 20 gr grenetina
8. 400 gr crema lyncott 2

Steps to make to make Mousse de canela con glaseado

1. Primero vamos a hacer el mousse.
   Poner en una olla la leche, crema Lyncot, raja de canela y el piloncillo, hasta el primer hervor a, Reservar.
2. Blanqueamos las yemas con un poco de azúcar, cuando ya estén blanqueadas atempreamos las yemas y agregamos a la mezcla en forma de hilo, agregamos la grenetina
3. Montar 400 gr de crema Lyncott.
   Una vez diluida la grenetina la agregamos y después le agregamos la crema Lyncott de manera envolvente cuando ya esté bien integrado rellenamos los moldes
4. Para la jelly, en una cacerola poner el tejocote sin semilla y sin cáscara junto con la pulpa de guayaba, agua y un poco de azúcar, quitar del fuego hasta que ya este cocido.
5. Después licuamos las pulpas junto con el azúcar, fundimos la grenetina y la integramos.
6. Para el glaseado.
   Hidratar la grenetina, después derretir en baño María.
   Poner en una cacerola la crema Lyncott junto con el chocolate blanco y la lechera y agregar la grenetina, si está muy denso agregar un poco de agua
7. Presentamoss

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