Mousse de piloncillo, con glaseado espejo

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, Mousse de piloncillo, con glaseado espejo. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Mousse de piloncillo, con glaseado espejo is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Mousse de piloncillo, con glaseado espejo using 17 ingredients and 10 steps. Here is how you cook that.

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

1. 250 gr crema Lyncott
2. 250 ml leche
3. 200 gr piloncillo
4. 120 gr yemas
5. 20 gr grenetina
6. 400 gr crema Lyncott
7. Jelly de tejocote y guayaba
8. 100 gr pulpa de tejocote
9. 100 gr pulpa de guayaba
10. 40 gr azúcar
11. 12 gr grenetina
12. Glaseado espejo
13. 150 gr chocolate blanco
14. 65 gr crema Lyncott
15. 10 gr grenetina
16. 200 gr leche condensada
17. c/n canela

Instructions to make to make Mousse de piloncillo, con glaseado espejo

1. Para la mousse se elabora un crema inglesa, se incorpora la leche y la crema, la canela en una olla, cuando empieza a calentar le ponemos el piloncillo al gusto.
   Hidratar la grenetina.
2. Mientras tanto batir las yemas junto al azúcar hasta que tenga picos suaves.
3. Temperar las yemas de huevo con la salsa inglesa,(incorporar un poco de la salsa inglesa a las yemas batidas hasta que obtenga la misma temperatura). Una vez hecho eso incorporamos toda las yemas a la olla y movemos.
4. Poner a baño María la grenetina.
   Montar picos suaves de los 400 gr de crema Lyncott.
   Una vez diluida la grenetina la agregamos a la salsa inglesa, y después le agregamos la crema Lyncott.
   (La salsa inglesa debe estar a una temperatura media para que al momento de integrar la crema no se corte)
5. Montar la mousse en los moldes, rellenar con la jelly y después tapar, llevar por una hora al congelador y después desmontar.
6. Para la jelly, en una cacerola poner el tejocote sin semilla y sin cáscara junto con la pulpa de guayaba, agua y un poco de azúcar, quitar del fuego hasta que ya este cocido.
7. Hidratar la grenetina. Después diluir en baño María.
   Después después licuar lo del tejocote, agregarlo nuevamente a la cazuela, con azúcar, cuando esté espeso agregar a una manga pastelera.
   Esto servirá para relleno.
8. Para el glaseado.
   Hidratar la grenetina, después diluir en baño María.
   Poner en una cacerola la crema Lyncott junto con el chocolate blanco y la lechera, mover por dos minutos y agregar la grenetina, no debe quedar muy espeso, si es el caso agregar agua.
9. Agregar el colorante y vaciar lentamente sobre la mousse, el glaseado debe estar a una temperatura media.
10. 

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