Yield: 6 Servings
|1 pack||Unflavored gelatin|
|8 ounces||Grapefruit juice|
|1 teaspoon||Grated grapefruit rind|
|1 cup||Sour cream|
|2 cups||Whipping cream|
|2 cups||Sliced fresh strawberries|
|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)