Mousse rellena de jelly cubierta con glaseado espejo🌌

Hello everybody, it is Louise, welcome to my recipe site. Today, we're going to make a special dish, Mousse rellena de jelly cubierta con glaseado espejo🌌. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Mousse rellena de jelly cubierta con glaseado espejo🌌 is one of the most well liked of recent trending meals in the world. It's enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Mousse rellena de jelly cubierta con glaseado espejo🌌 is something that I've loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Mousse rellena de jelly cubierta 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 rellena de jelly cubierta con 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 rellena de jelly cubierta con glaseado espejo🌌 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 rellena de jelly cubierta con glaseado espejo🌌 estimated approx 2h.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Mousse rellena de jelly cubierta con glaseado espejo🌌 using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Mousse rellena de jelly cubierta con glaseado espejo🌌:

1. Mousse:
2. 250 ml crema Lyncott
3. 250 ml leche
4. 24 gr raja de canela
5. 200 gr piloncillo rallado
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. 225 gr azúcar glass
17. 65 gr crema Lyncott
18. 125 ml agua
19. 10 gr grenetina

Instructions to make to make Mousse rellena de jelly cubierta con glaseado espejo🌌

1. Para la mousse primero elaboraremos una crema inglesa con el piloncillo y la raja de canela.
2. Montaremos las yemas junto con el azúcar hasta tener picos firmes, cuando la crema esté lista comenzaremos a temperar las yemas y después las integraremos, agregando en forma de hilo la grenetina (previamente hidratada y líquida a baño maría).
3. Para la jelly debemos licuar la pulpa de la guayaba y después colocarla junto con la pulpa del tejocote en una olla a fuego bajo, después le agregaremos el azúcar.
4. Hidrataremos la segunda cantidad de grenetina y después la colocaremos a baño maría, para después agregarla en forma de hilo a nuestra mezcla, cuando esté lista la colocaríamos en un bowl para dejarla enfriar.
5. Con la mezcla de la mousse cubriremos bien las paredes de nuestros moldes, después rellenaremos con la jelly que previamente preparamos y sellaremos con el resto de la mousse.Llevaremos nuestra mezcla al congelador durante 15 min o hasta que endurezca.
6. Para la elaboración del glaseado, colocaremos el agua, la crema Lyncott y el chocolate a fuego bajo, agregaremos el azúcar con ayuda de un colador, mientras mezclamos perfectamente y para finalizar agregaremos la última cantidad de grenetina (previamente hidratada y derretida a baño maría), podemos ponerle colorante si así se desea.
7. Cuando la mousse esté lista la desmoldaremos y colocaremos sobre una rejilla. Después la cubriremos con el glaseado, dándole 2 capas, después las llevaremos nuevamente a refrigerar y después podemos emplatar y decorar al gusto, con glitter o galletas.

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So that is going to wrap this up with this exceptional food Recipe of Homemade Mousse rellena de jelly cubierta con glaseado espejo🌌. Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!