Canadian Maple Mousse

Directions

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.