Recipe - Grapefruit Mousse

2 Egg yolks
1/3 cup Sugar
1 pack Unflavored gelatin
3 tablespoon Gin
8 ounce Grapefruit juice
1 teaspoon Grated grapefruit rind
1 cup Sour cream
2 cup Whipping cream
3 tablespoon Sugar
2 Egg whites
2 cup Sliced fresh strawberries
Whole strawberries for
garnish

Beat egg yoks and 1/3 cup sugar in stainless stell bowl over hot water bath
or top half of double boiler until they lighten in color and become fluffy
(about 2 minutes). Add gelatin that has been softened in gin to egg mixture
and continue beating for another 2 minutes. Remove from heat and add
grapefruit juice, rind, and sour cream. Mix thoroughly. REfrigerate for 10
minutes. Meanwhile, whip cream with 3 tbsp sugar. Beat egg whites until
they form firm peaks. Fold One half of the whipped cream (reserving One half for
garnish) into chilled gelatin mixture. Mix will. Fold in egg whites. Chill
for 46 hours. Serve in parfait glasses, alternating mousse with layers of
cut or sliced up strawberries.
Top with remaining whipped cream and whole strawberries. Serves 68.

Origin: The Ultimate MOUSSE cookbook, by Jack Stone and Janet Cassidy
Shared by: Sharon Stevens (courtesy of Lawrence Kellie)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini