Frozen Lemon Mousse with Candied Ginger Pistachios

Directions:

Line a 9” x 4” loaf pan with plastic wrap, leaving 3” overhang at each end. Transfer Tiptree Lemon Curd to a large bowl and stir with wire whisk to lighten. Beat egg whites in large bowl with electric mixer at low speed, until foamy. Increase speed to medium and beat until soft peaks form. Slowly add ¼ cup of confectioners’ sugar while beating. Continue until stiff. Stir one quarter of egg whites into lemon curd then gently fold in remainder. Rinse and dry bowl and beaters. Pour heavy cream and remaining ¼ cup of confectioners’ sugar into bowl and beat at high speed until cream is stiff. Fold cream into lemon curd mixture and transfer to prepared loaf pan. Smooth top and freeze until almost firm, about 2 hours. Cover tightly with plastic wrap and freeze overnight. For ginger candied pistachios, preheat oven to 325° F. Line a small baking sheet with non-stick aluminum foil. Toss pistachios in small bowl with corn syrup, sprinkle with sugar, and toss to coat. Spread nuts, in a single layer, on prepared baking sheet. (Work quickly so sugar does not melt.) Bake in preheated oven to 8 minutes. Sprinkle ground ginger through a small sieve over warm pistachios and let cool completely. When cool, toss pistachios with ginger that has fallen to the bottom of pan. (Candied pistachios can be made ahead and stored in a jar until ready to use.)

To serve, remove mousse from freezer, invert onto flat, rectangular plate and gently pull on plastic wrap to release. Remove and discard plastic. Arrange candied ginger pistachios on top of mousse and serve immediately.