Canadian Maple Mousse

READY IN: 2hrs 25mins




  • In small saucepan, bring pecans and maple syrup to a boil.
  • 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.
  • Set aside to cool.
  • In the meantime, in a large bowl, whisk egg yolks and pour hot maple syrup into egg yolks until well combined; set aside.
  • Sprinkle gelatin over 1/4 cup of the whipping cream and heat mixture in microwave for about 45 seconds, whsking once to dissolve gelatin.
  • Whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour or until the consistency of egg whites.
  • Whip remaining cream and stir 1/4 of the cream into the maple syrup mixture.
  • Fold in remaining cream.
  • Cover and refrigerate for at least 1 hour or until set.
  • Scrape mousse into piping bag fitted with star tip and pipe into 8 parfait glasses and top with the candied pecans.