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 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)