Mousse de piloncillo y jelly de guayaba con tejocote

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Mousse de piloncillo y jelly de guayaba con tejocote. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mousse de piloncillo y jelly de guayaba con tejocote, 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 jelly de guayaba con tejocote 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 jelly de guayaba con tejocote is 4 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 jelly de guayaba con tejocote estimated approx 2h 30min.

To get started with this recipe, we have to first prepare a few ingredients. You can have Mousse de piloncillo y jelly de guayaba con tejocote using 19 ingredients and 13 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Mousse de piloncillo y jelly de guayaba con tejocote:

1. Mousse de piloncillo
2. 250 ml crema para batir
3. 250 ml leche
4. 15 gr canela
5. 200 gr piloncillo picado o molido
6. 120 gr yemas de huevo
7. 20 gr grenetina
8. 400 ml crema para batir
9. Jelly de tejocote y guayaba
10. 100 gr guayaba
11. 100 gr tejocote
12. 40 gr azúcar blanca
13. 12 gr grenetina
14. 8 ml agua
15. Glaseado espejo de chocolate blanco
16. 200 ml leche condensada
17. 125 ml agua
18. 10 gr grenetina
19. Colorantes en gel (opcional)

Instructions to make to make Mousse de piloncillo y jelly de guayaba con tejocote

1. En una olla agregar la crema para batir, la leche, la canela y el piloncillo
2. 
3. Temperar las yemas con la mezcla de la olla hasta que haya adquirido una temperatura usual al del líquido en la olla
4. Agregar las yemas a la olla u dejar hervir 3 minutos, retirarlo del fuego y deja reposar
5. Montar a picos firmes los 400 ml de crema lyncott y reservar
6. Fundir la grenetina, después se integrará de forma envolvente la crema inglesa a la crema lyncott, una vez que se ha integrado de manera homogénea se agregará la grenetina fundida
7. Montar la mousse en el molde que usted quiera
8. Jelly de tejocote y guayaba: hidrata la grenetina, mezcla las pulpas a fuego bajo junto con el azúcar, deja hervir y retire la olla del fuego
9. Corta la gelatina en cubos agregarlo a la mezcla cuando esta esté tibia
10. Añade al molde junto con la mousse, refrigeramos
11. Glaseado espejo: en una olla agrega el agua, la leche condensada y la grenetina deja hervir
12. Una vez que haya hervido se lo agregamos al chocolate hasta fundirlo, podemos colarlo para dejar los grumos de chocolate, si es de tu agrado lo puedes pintar del color que sea
13. Desmolda tu mousse y agrega el glaseado encima de el, deja escurrir y lo pasamos a un plato limpio, decora a tu gusto

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