Mousse con glaseado espejo y jelly

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Mousse con glaseado espejo y jelly. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mousse con glaseado espejo y jelly, 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 con glaseado espejo y jelly delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can have Mousse con glaseado espejo y jelly using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Mousse con glaseado espejo y jelly:

1. mousse de piloncillo
2. 650 g crema
3. 250 ml leche
4. 5 g canela en raja
5. 200 g piloncillo
6. 120 g yemas
7. 20 g grenetina
8. jelly de tejocote y guayaba
9. 100 g pulpa de guayaba
10. 100 g pulpa de tejocote
11. 40 g azúcar
12. 12 g grenetina
13. glaseado espejo
14. 150 g chocolate blanco
15. 225 g azúcar glass
16. 65 g crema
17. 125 ml agua
18. 20 g grenetina

Instructions to make to make Mousse con glaseado espejo y jelly

1. Elaborar una crema inglesa en conjunto con la canela y el piloncillo
2. Montar la crema hasta formar picos firmes y reservar. Fundir la grenetina para integrar a la salsa inglesa. Integrar y vaciar en el molde correspondiente.
3. Para el jelly, integrar las pulpas con el azúcar by la grenetina. Refrigerar.
4. Para el glaseado, llevar la crema, la leche y el chocolate a fuego lento. Integrar la grenetina hasta formar una mezcla homogénea. Pintar según lo desees.
5. 
6. Para montar la mousse. Vertemos en el molde una parte de la mezcla de la mousse, seguido de la jelly y vertemos el mousse restante hasta cubrir por completo. Refrigerar antes de colocar el glaseado. Una vez reposado cubrimos con el glaseado y decoramos al gusto.
7. 

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