Whole strawberries for -garnish Beat egg yoks and one third 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 tablespoon sugar. Beat egg whites until they form firm peaks. Fold half of the whipped cream (reserving half 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)