Yields 2 quarts
4 egg yolks
2 tbsp. brown sugar
1 c. maple syrup
2 tbsp. Knox gelatin
11/2 c. heavy cream, whipped to soft peaks
4 egg whites, whipped to medium peaks
4 tbsp. pecans
Whip the yolks, sugar and maple syrup together to a ribbon consistency. Bloom the
gelatin. Melt. Temper into the yolk
mixture. Fold in the whipped cream. Fold in the whipped
egg whites. Fold in the chopped nuts.
Note: The gelatin will set up very quickly once added to the
yolk mixture. Make sure it is very warm when tempering in.
Also, quickly fold in the cream before it sets.