| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 1/3 |
c |
Sugar |
| 1 |
pk |
Unflavored gelatin |
| 3 |
tb |
Gin |
| 8 |
oz |
Grapefruit juice |
| 1 |
ts |
Grated grapefruit rind |
| 1 |
c |
Sour cream |
| 2 |
c |
Whipping cream |
| 3 |
tb |
Sugar |
| 2 |
|
Egg whites |
| 2 |
c |
Sliced fresh strawberries |
|
|
Whole strawberries for garnish |
INSTRUCTIONS
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 1/2 of the whipped cream (reserving 1/2 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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Everything else will fade”