Lemon Mousse

Cut a piece of aluminum foil, long enough to wrap around a soufflé dish

Fold the foil three times and wrap it around the dish

Tie with kitchen twine

Arrange the lemon slices around the dish

Combine 2/3 cup of water in a small bowl and refrigerate or freeze for 25 minutes, or until a thin layer of ice forms on the surface

Dissolve the gelatin in 1/3 cup of water that remains, then let it sit for a few minutes to soften

Heat the mixture over low heat, stirring constantly, until the gelatin dissolves

Remove from heat

Add 1/2 cup of granulated sugar, lemon zest, and lemon juice

Stir until the sugar dissolves

Combine in a bowl and reserve

Place the partially frozen water (including the formed ice) in a bowl and add half-and-half

Beat with an electric mixer at high speed for about 5 minutes or until stiff peaks form. Reserve

Beat the egg whites until soft peaks form

Add the remaining granulated sugar, 1 tablespoon at a time, beating until stiff peaks form

Combine in a bowl and reserve

Mix the gelatin mixture with the whipped cream until it thickens slightly and has a consistency similar to meringue

Add the beaten egg whites and mix carefully

Pour into the prepared soufflé dish and refrigerate until firm

Remove the aluminum foil and, carefully, press the chopped nuts or pistachios onto the sides of the soufflé

Garnish with thin strips of lemon zest

Serve chilled.