Mousse de piloncillo, rellena de jelly de tejocote con guayaba

Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Mousse de piloncillo, rellena de jelly de  tejocote con guayaba. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mousse de piloncillo, rellena de jelly de  tejocote con guayaba, 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, rellena de jelly de  tejocote con guayaba 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, rellena de jelly de  tejocote con guayaba is 12 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, rellena de jelly de  tejocote con guayaba estimated approx 2 h 30 min.

To begin with this particular recipe, we must first prepare a few components. You can have Mousse de piloncillo, rellena de jelly de  tejocote con guayaba using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Mousse de piloncillo, rellena de jelly de  tejocote con guayaba:

1. Mousse de piloncillo
2. 250 g crema Lyncott
3. 250 ml Leche
4. 24 g Canela en raja
5. 120 g Yemas
6. 20 g Grenetina
7. 400 ml crema Lyncott
8. 200 g Piloncillo rallado o picado
9. Jelly
10. 100 g pulpa de guayaba
11. 100 g pulpa de tejocote
12. 40 g azúcar
13. 12 g grenetina
14. Glaseado espejo
15. 150 g chocolate blanco
16. 100 g leche condensada
17. 10 g grenetina
18. 125 ml agua

Instructions to make to make Mousse de piloncillo, rellena de jelly de  tejocote con guayaba

1. Para la mousse primero elaborar una crema inglesa saborizada con el piloncillo y la canela en raja.
2. Montar a picos firmes los 400 ml de crema Lyncott y reservar.
3. Hidratar y luego fundir la grenetina. Después se integrará de forma envolvente la crema inglesa a la crema Lyncott y una vez que se ha integrado de manera homogénea se agregará la grenetina fundida.
4. Montar la mousse en el molde solo la mitad de la mezcla y llevar al refrigerador.
5. Para la jelly primero mezclar las pulpas a fuego bajo junto con el azúcar. Luego hidratar la grenetina y fundir, mezclar con la pulpa de fruta y congelar.
6. Ahora ya que esté la jelly se la integramos a la mousse que esta en el refri, después le vaciamos la otra mitad de la mezcla y lo llevamos al refrigerador.
7. Para el glaseado, primero hidratamos la grenetina, luego fundimos el chocolate junto con la lechera, una vez que esté todo integrado se le agrega la grenetina y revolvemos bien, luego reservamos.
8. Para hacer el glaseado espejo ponemos nuestra mousse sobre una base para que le escurra bien el glaseado.
9. Después decoramos la mousse y listo.

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