Mousse de piloncillo y glaseado espejo

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Mousse de piloncillo y glaseado espejo. One of my favorites. For mine, 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 recent trending meals on earth. It's enjoyed by millions every day. It is easy, it's quick, it tastes yummy. They are nice and they look wonderful. Mousse de piloncillo y glaseado espejo is something that I have loved my entire 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.

As for the number of servings that can be served to make Mousse de piloncillo y glaseado espejo is 5-7 porciones. 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 y glaseado espejo estimated approx 2h 30 min.

To get started with this recipe, we have to prepare a few components. You can have Mousse de piloncillo y glaseado espejo using 18 ingredients and 12 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. 250 ml crema lyncott
2. 250 ml leche
3. 20 gr canela en raja
4. 200 gr piloncillo rallado
5. 120 gr yemas de huevo
6. 20 gr grenetina
7. agua
8. 400 ml crema lyncott (mousse)
9. 100 gr guayaba
10. 100 gr tejocote
11. 40 gr azúcar
12. 12 gr grenetina
13. 50 ml agua (jelly-relleno)
14. 150 gr chocolate blanco
15. 220 gr azúcar glass
16. 65 gr crema lyncott
17. 125 ml agua
18. 10 gr grenetina (glaseado espejo)

Steps to make to make Mousse de piloncillo y glaseado espejo

1. Empezaremos pesando los ingredientes.
2. Retiramos las semillas a las frutas, las cocemos con un poco de agua y azúcar, después licuamos sin nada de agua hasta obtener una pulpa.
3. Llevamos la pulpa al fuego y agregamos la grenetina derretida, revolvemos muy bien y dejamos enfriar a temperatura ambiente, colocamos la jelly en una manga pastelera.
4. Ahora haremos la mousse, en una olla a fuego medio colocamos la leche, la crema lyncott, la canela y el piloncillo, en un bowl batimos las yemas hasta blanquearlas.
5. Hidratamos la grenetina y la derretimos, ya que tenemos la leche y las yemas montadas vamos a hacer un atemperado de ambas mezclas.
6. Juntamos las yemas con la mezcla de piloncillo, agregamos la grenetina, retiramos la canela y dejamos en el fuego hasta que la mezcla empiece a espesar.
7. Montamos los 400 ml de crema lyncott en picos firmes, esperamos que la mezcla caliente se enfríe y vamos agregando con movimientos envolventes la crema lyncott montada.
8. Ahora rellenaremos los moldes de silicon, con ayuda de una cuchara colocamos una primera capa de mousse, después la jelly y por último otra capa de mousse.
9. Llevamos a refrigeración mínimo una hora o hasta que el mousse pueda salir fácilmente del molde.
10. Por último haremos el glaseado, en una cacerola colocamos la crema lyncot, el agua y el chocolate blanco hasta que todo se incorpore, agregamos el azúcar glass cernida, el colorante y por último la grenetina previamente hidratada y derretida.
11. Dejamos enfriar unos minutos y glaseamos el mousse con ayuda de una jarra pequeña.
12. Como decoración podemos agregar glitter, hoja de oro, macarrones, etc.

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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Homemade Mousse de piloncillo y glaseado espejo. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!