1. In small saucepan, bring pecans and maple syrup to a boil. 2. Remove from heat and using a small fine mesh sieve or slotted spoon scoop out the pecan pieces onto a parchment paper lined baking sheet and bake at 350F for 8 minutes or until golden. 3. Set aside to cool. 4. In the meantime, in a large bowl, whisk egg yolks and pour hot maple syrup into egg yolks until well combined; set aside. 5. Sprinkle gelatin over 1/4 cup of the whipping cream and heat mixture in microwave for about 45 seconds, whsking once to dissolve gelatin. 6. Whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour or until the consistency of egg whites. 7. Whip remaining cream and stir 1/4 of the cream into the maple syrup mixture. 8. Fold in remaining cream. 9. Cover and refrigerate for at least 1 hour or until set. 10. Scrape mousse into piping bag fitted with star tip and pipe into 8 parfait glasses and top with the candied pecans. ---------------------------------------------------------------------------
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Ingredients
