Grapefruit mousse

Yield: 6 Servings

Measure Ingredient
2 \N Egg yolks
⅓ cup Sugar
1 pack Unflavored gelatin
3 tablespoons Gin
8 ounces Grapefruit juice
1 teaspoon Grated grapefruit rind
1 cup Sour cream
2 cups Whipping cream
3 tablespoons Sugar
2 \N Egg whites
2 cups Sliced fresh strawberries
\N \N Whole strawberries for garnish

Beat egg yoks and ⅓ 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 ½ of the whipped cream (reserving ½ for garnish) into chilled gelatin mixture. Mix will. Fold in egg whites. Chill for 4-6 hours. Serve in parfait glasses, alternating mousse with layers of sliced strawberries.

Top with remaining whipped cream and whole strawberries. Serves 6-8.

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

Similar recipes