Mousse de piloncillo con jelly de tejocote con guayaba

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Mousse de piloncillo con jelly de tejocote con guayaba. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook Mousse de piloncillo con jelly de tejocote con guayaba using 18 ingredients and 6 steps. Here is how you can achieve it.

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

1. Mousse
2. 250 gramos crema Lyncott
3. 250 mililitros leche
4. 24 gramos canela en raja
5. 200 gramos piloncillo rallado o picado
6. 120 gramos yemas
7. 20 gramos grenetina
8. 400 mililitros crema Lyncott
9. Jelly de tejocote y guayaba
10. 100 gramos pulpa de guayaba
11. 100 gramos pulpa de tejocote
12. 40 gramos piloncillo
13. 12 gramos grenetina
14. Glaseado espejo
15. 150 gramos chocolate blanco
16. 200 gramos leche condensada
17. 125 mililitros agua
18. 10 gramos grenetina

Steps to make to make Mousse de piloncillo con jelly de tejocote con guayaba

1. Pondremos en el fuego la crema para batir, la leche, el piloncillo y la canela para formar una crema inglesa.
2. Blanquamos las yemas y temperamos para integrar a la crema inglesa. Batir los 400 ml de crema Lyncott hasta formar picos firmes.
3. Hidratar la grenetina. Dejamos que enfríe un poco la crema inglesa y agregamos de forma envolvente a la crema batida una vez que obtengamos una mezcla homogénea, fundimos la grenetina y agregamos de forma envolvente. Llenamos los moldes hasta la mitad y refrigeramos.
4. Mezclamos las pulpas de las frutas a fuego bajo con el piloncillo. Hidratados la grenetina y fundimos para agregar a la pulpa y la congelamos.
5. Retiramos el jelly del congelador y colocamos una capa en medio de la mousse, terminamos de llenar el molde y volvemos a refrigerar.
6. Para el glaseado, colocamos el agua y la leche condensada a fuego, agregamos el chocolate de poco en poco para que se funda, hidratamos la grenetina y fundimos para agregar a la mezcla, agregamos el colorante de nuestra elección, dejamos enfriar un poco y previamente desmoldamos la mousse para bañarla con el glaseado.

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