Pecan Mousse

Cut the gelatin leaves, soak them in cold water, and heat gently while stirring until dissolved

Beat the egg yolks in a blender until thick and fluffy

Add the dissolved gelatin, heavy cream, condensed milk, and sugar

Blend for another minute or so

Finally, add the pecans and blend one more time

For the topping, beat the egg whites until frothy, then fold them into the mixture from the blender

Pour the mixture into a mold and refrigerate

When serving, garnish with whipped cream and chopped pecans

Serves 4-6 portions.