Side Pannel
Grapefruit Mousse
Ingredients List
- 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
Directions
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)
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)
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