Mousse de piloncillo y glaseado espejo

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Mousse de piloncillo y glaseado espejo. One of my favorites. This time, I'm gonna 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 foods on earth. It is simple, it's fast, it tastes delicious. It's enjoyed by millions daily. Mousse de piloncillo y glaseado espejo is something which I have loved my entire life. They're nice and they look wonderful.

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To begin with this recipe, we must first prepare a few ingredients. You can cook Mousse de piloncillo y glaseado espejo using 17 ingredients and 14 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Mousse de piloncillo y glaseado espejo:

1. 250 ml crema Lyncott
2. 250 ml leche
3. 200 gr piloncillo
4. 20 gr raja de canela
5. 120 gr yemas
6. 20 gr grenetina
7. 400 ml crema Lyncott
8. Jelly de tecojote
9. 100 gr pulpa de tejocote
10. 100 gr pulpa de guayaba
11. 40 gr azúcar
12. 12 gr grenetina
13. Glaseado Espejo
14. 200 gr leche condensada
15. 150 gr chocolate blanco
16. 125 ml agua
17. 10 gr grenetina

Instructions to make to make Mousse de piloncillo y glaseado espejo

1. Comenzamos hidratando la grenetina y reservamos
2. En una olla agregamos la pulpa y el azúcar, a fuego bajo.
3. Una vez comience a hervir agregamos la grenetina fundida. Vertemos y moldes y refrigeramos.
4. Para la mousse, primero hidratamos la grenetina y reservamos.
5. En una olla agregamos la leche, los 250 ml de crema Lyncott, el piloncillo y la canela.
6. Por otro lado batimos las yemas a punto de listo.
7. Una vez que la leche comience a hervir, vertemos un poco a las yemas y revolvemos para atemperar. Regresamos a la olla.
8. Seguimos moviendo hasta que comience a espesar. Dejamos enfriar.
9. Batimos los 400 ml de crema Lyncott
10. Agregamos la grenetina derretida en hilo y después la crema batida.
11. Veremos la mezcla en un aro hasta la mitad y con refrigeramos. Sacamos y agregamos el jelly y terminamos de cubrir. Refrigeramos.
12. Por último para el glaseado espejo, derretimos el chocolate blanco.
13. Agregamos la leche condensada y la grenetina hidratada. Por último agregamos el colorante que deseemos.
14. Dejamos enfriar y vertemos sobre la mousse y decoramos con algunos macarrons.

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