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.

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