Try this Grapefruit Mousse recipe, or contribute your own.
Suggest a better descriptionBeat 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)
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Serving Size: 1 Serving (401g) | ||
Recipe Makes: 6 | ||
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Calories: 604 | ||
Calories from Fat: 229 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 601.8mg | 185 % | |
Sodium 230.4mg | 8 % | |
Potassium 356.4mg | 9 % | |
Total Carbohydrate 75.6g | 22 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 74.5g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 604
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