Mousse de piloncillo y canela con glaseado espejo

Hey everyone, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Mousse de piloncillo y canela con glaseado espejo. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Mousse de piloncillo y canela con glaseado espejo is one of the most well liked of recent trending foods in the world. It's easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Mousse de piloncillo y canela con glaseado espejo is something that I have loved my entire life.

Many things affect the quality of taste from Mousse de piloncillo y canela con 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 canela con 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 must prepare a few components. You can have Mousse de piloncillo y canela con glaseado espejo using 18 ingredients and 15 steps. Here is how you can achieve that.

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

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

Instructions to make to make Mousse de piloncillo y canela con glaseado espejo

1. Preparar la mise en place
2. Hidratar las 3 cantidades de grenetina
3. Para la jelly en una olla colocamos la pulpa de guayaba, la pulpa del tejocote, el azúcar y un poco de agua para que no quede muy espeso
4. Retirar del fuego la mezcla de las pulpas y agregar la grenetina previamente hidratada has que se disuelva todo correctamente
5. En una charola extender la mezcla de las pulpas y refrigerar por 1 hora
6. Cortar la jelly según la forma de tu molde
7. Para la mousse agregamos a una olla la cantidad 1 de crema lyncott, leche, piloncillo, canela y la ponemos al fuego
8. Batir las yemas y cuándo comience a hervir la mezcla del piloncillo agregar las yemas sin dejar de mezclar
9. Batir la cantidad 2 de crema lyncott hasta formar picos firmes, agregar la crema batida de manera envolvente a la mezcla de la mousse
10. Para hacer la mousse con el jelly por dentro colocamos un poco de mezcla de mousse, se refrigera unos minutos
11. Colocar el jelly y terminar de cubrir con mousse para que la jelly quede adentro, refrigerar 3 horas
12. Para el glaseado espejo colocamos el agua, la leche condensada y el chocolate en una olla a fuego bajo, una vez integrado todo saca del fuego e integrar la grenetina previamente hidratada
13. Dejar que enfríe hasta obtener una temperatura de 30° para poder bañar la mousse con el glaseado
14. Dejar caer el glaseado a la mousse
15. Decorar tu mousse a tu preferencia, en mi caso yo adorne con unos macarrons

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