Canadian Maple Mousse

1. 1

   In small saucepan, bring pecans and maple syrup to a boil.

2. 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. 3

   Set aside to cool.

4. 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. 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. 6

   Whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour or until the consistency of egg whites.

7. 7

   Whip remaining cream and stir 1/4 of the cream into the maple syrup mixture.

8. 8

   Fold in remaining cream.

9. 9

   Cover and refrigerate for at least 1 hour or until set.

10. 10

    Scrape mousse into piping bag fitted with star tip and pipe into 8 parfait glasses and top with the candied pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.