Mousse de calabaza y jarabe de mezcal con coulis de cempasúchil

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Mousse de calabaza y jarabe de mezcal con coulis de cempasúchil. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Just in addition, the time it takes to cook Mousse de calabaza y jarabe de mezcal con coulis de cempasúchil estimated approx 40 min..

To begin with this particular recipe, we must prepare a few ingredients. You can have Mousse de calabaza y jarabe de mezcal con coulis de cempasúchil using 19 ingredients and 14 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Make ready to make Mousse de calabaza y jarabe de mezcal con coulis de cempasúchil:

1. Para la mousse
2. 125 g claras de huevo
3. 300 g crema para batir
4. 240 g pulpa de calabaza tamala
5. 50 ml jarabe de mezcal
6. 14 g grenetina
7. 75 g azúcar
8. 75 gr agua
9. Para la masa quebrada
10. 250 g harina
11. 125 g mantequilla
12. 50 g azúcar
13. 1 cda agua fría
14. Crocante
15. 20 g cacahuate pelado y troceado
16. 20 g nuez picada
17. 20 g almendras picadas
18. 10 g pétalos de cempasúchil secos
19. 40 g azúcar

Instructions to make to make Mousse de calabaza y jarabe de mezcal con coulis de cempasúchil

1. Preparar el mice en place.
2. Batir las claras hasta punto de turrón. Simultáneamente realizaremos un jarabe bola suave. (Agua y azúcar).
3. Hidratar la grenetina en el jarabe de mezcal.
4. Una vez que tengamos las claras montadas, agregaremos en forma de hilo el jarabe bola suave sin dejar de batir. Reversar.
5. Montar la crema para batir.
6. Agregamos la grenetina hidratada en la pulpa de calabaza y lo derretimos metiéndolo al microondas o a baño María.
7. Mezclar las claras, la crema y la pulpa simultáneamente y de forma envolvente.
8. Agregar la mezcla en moldes individuales o en uno solo y refrigerar hasta presentar.
9. Para la masa. En un bowl agregar la mantequilla, harina y azúcar, mezclar. Después agregar la cucharada de agua y reversar en el refrigerar.
10. Aplanar la masa y hacer círculos, hornear a 180°C
11. Para el coulis. https://Cookpad.com/mx/recetas/13764425
12. Para el helado de pan de muerto y nuez. https://Cookpad.com/mx/recetas/13977290
13. Para el crocante. En una sartén agregar el azúcar, esperar a que se haga caramelo, posteriormente agregar la nuez, el cacahuate, la almendra y los pétalos, revolver para evitar que se queme.
14. Emplatar.

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So that is going to wrap this up for this exceptional food Steps to Prepare Award-winning Mousse de calabaza y jarabe de mezcal con coulis de cempasúchil. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!