Ingredients

3 tablespoons powdered gelatin
1/4 cup cold water
3 cups cream
10 egg whites
6 egg yolks
1/2 cup brown sugar
1 pint maple syrup
1/4 cup chopped pecans

Stir the gelatin powder into 1/4 cup cold water in a small bowl. Let gelatin powder stand for 10 minutes until it blooms (absorbs all the water).
Whip the cream to soft peaks in a separate bowl.
Whip the egg whites to medium peaks in a separate bowl.
Whip the yolks, sugar and maple syrup in a large bowl. When you lift the mixer out of the bowl, the mixture should drip like a solid ribbon.
Set bowl with the gelatin into another bowl of 120 F water until the heat melts the gelatin.
Drizzle the warm gelatin into the yolk mixture and whip until mixture is slightly thickened.
Quickly fold the whipped cream into the yolk mixture. Quickly fold in the whipped whites. Fold in the chopped nuts. Distribute evenly among 6 to 8 dessert glasses or serving containers.
Cover and chill until mousse sets (at least 4 hours). Makes 6 to 8 servings.

Directions

Note about the use of eggs in the following recipe: The USDA Food Safety and Inspection Service's advice about eggs is: Don't eat raw eggs. If in-shell pasteurized eggs are available, the F.S.I.S. says, they can be used safely in recipes that won't be cooked.