Add <quantity>4<unit>tbsp</unit></quantity> of water and <quantity>60<unit>g</unit></quantity> of white sugar to a medium pan

Cook over medium-low heat, stirring occasionally, to obtain a light brown caramel

Add <quantity>125<unit>g</unit></quantity> of pecans and stir to coat them with the caramel. Remove from the heat

Add a mixture of <quantity>100<unit>g</unit></quantity> of milk and <quantity>300<unit>g</unit></quantity> of heavy cream to a medium pan. Add <quantity>5<unit>g</unit></quantity> of salt and heat it over low heat until lukewarm

Add the caramelized pecans to a blender

Add about ½ of the milk and cream mixture and blend on hight speed until completely smooth and lump-free. Add the other ½ of the mixture and blend to combine. Strain the liquid

Place <quantity>1</quantity> gelatin leaf in a bowl of ice water to soften. Add a mixture of <quantity>300<unit>g</unit></quantity> of milk and <quantity>100<unit>g</unit></quantity> of heavy cream to a small pan. Bring it to a boil over medium heat

Whisk together <quantity>100<unit>g</unit></quantity> of egg yolks and <quantity>60<unit>g</unit></quantity> of sugar until completely dissolved

Pour about <quantity>½<unit>cup</unit></quantity> of the mixture into the egg yolks and whisk

Transfer the yolks to the pan with the rest of the milk and cream mixture. Whisk constantly over low heat until slightly thickened. Remove from the heat

Squeeze the water from the gelatin leaf. Add it to the mixture and whisk until dissolved

Add the blended pecan mixture to the bowl and whisk to combine. Place it in the refrigerator until it is completely cool

Transfer the pecan foam mixture to a <quantity>1<unit>l</unit></quantity> whipped cream dispenser

Use <quantity>2</quantity> chargers. Shake well and keep it refrigerated. The pecan foam is ready

Use it to upgrade your desserts!