In a medium aluminum bowl, combine the syrup, egg yolks and salt. Place the bowl over a pot of simmering water. Whisk the mixture for 5 minutes or until thick and the color is more pale. Once thick, remove from heat and place bowl over a bowl of ice water to cool. While the custard is cooling over the ice, stir in the orange zest. In a separate bowl, whip the cream until thick peaks form. Slowly fold the whipped cream into the the cooled custard mixture. Divide the mousse into 6 individual dessert glasses. refrigerate one hour. In a medium bowl, combine the apples, pecans, brown sugar and lemon juice. Fold together thoroughly. Divide the apple mixture over the cooled individual mousse glasses. Serve.