Canadian Maple Mousse

By AnnieMro

Ingredients

• 1/2 cup Longo's pecan pieces
• 1 cup Longo's Pure Maple Syrup
• 4 egg yolks
• 1 pkg. unflavoured gelatin
• 1 1/2 cups whipping cream

Details

Servings 8
Preparation time 15mins
Adapted from longos.com

Preparation

Step 1

In small saucepan bring pecans and maple syrup to boil. Remove from heat and using small fine mesh sieve or slotted spoon scoop out pecan pieces onto parchment paper lined baking sheet and bake in 350F oven for about 8 minutes or until golden. Set aside to cool.

Meanwhile, in a large bowl, whisk eggs yolks and pour hot maple syrup into 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, whisking once to dissolve gelatin. Whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour until the consistency of egg whites.

Whip remaining cream and stir 1/4 of the cream into 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 candied pecans.