Grapefruit Mousse

Directions

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 well. Fold in egg whites.

Chill for 4 to 6 hours.

Serve in parfait glasses, alternating mousse with layers of sliced strawberries.

Top with remaining whipped cream and whole strawberries.