Mousse de piloncillo con glaseado de chocolate blanco

Hey everyone, it is Jim, welcome to my recipe site. Today, we're going to make a special dish, Mousse de piloncillo con glaseado de chocolate blanco. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mousse de piloncillo con glaseado de chocolate blanco, 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 con glaseado de chocolate blanco 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 con glaseado de chocolate blanco is 8 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 con glaseado de chocolate blanco estimated approx 3 horas.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Mousse de piloncillo con glaseado de chocolate blanco using 18 ingredients and 12 steps. Here is how you can achieve it.

Una receta inspirada en los sabores y texturas navideñas.

Ingredients and spices that need to be Take to make Mousse de piloncillo con glaseado de chocolate blanco:

1. Para la mousse
2. 250 ml crema lyncott
3. 250 ml leche
4. 1 raja canela
5. 120 grs yemas de huevo
6. 20 grs grenetina
7. 400 ml crema lyncott
8. Jelly de tejocote y guayaba
9. 100 gr pulpa de guayaba
10. 100 grs pulpa de tejocote
11. 40 gr azúcar
12. 12 grs grenetina
13. Glaseado espejo
14. 150 grs chocolate blanco
15. 225 grs azúcar glass
16. 65 gr crema
17. 125 ml agua
18. 10 gr grenetina

Instructions to make to make Mousse de piloncillo con glaseado de chocolate blanco

1. Batir las yemas con el azúcar.
2. Elaborar una crema inglesa saborizada con el piloncillo y la canela en raja.
3. Montar a picos firmes los 400 ml de crema Lyncott y reservar.
4. Hacer choque térmico.
5. Integrar de forma envolvente la crema inglesa a la crema montada.
6. Ya integradas las cremas se agrega la grenetina fundida.
7. Montar la mousse en el molde.
8. Para la jelly:
   Mezclar las pulpas a fuego bajo junto con al azúcar.
9. Hidratar la grenetina y fundir, mezclar con la pulpa de fruta y congelar.
10. Cuando ya haya congelado lo cortamos de acuerdo a los moldes de la mousse, lo agregamos a la mousse, tapamos y congelamos.
11. Para el glaseado espejo, poner todos los ingredientes en calor hasta que se derritan, ponemos colorante a gusto.
12. Se lo agregamos a nuestra mousse a una temperatura de 33° para que no se derrita nuestra mousse.

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