2 egg yolks
1/3 cup sugar
1 package unflavored gelatin
3 tbsp gin
8 oz grapefruit juice
1 tsp grated grapefruit rind
1 cup sour cream
2 cup whipping cream
3 tbsp sugar
2 egg whites
2 cup sliced fresh strawberries
1 whole strawberries for garnish
A Recipe for
Grapefruit Mousse
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This Recipe for Grapefruit Mousse is one of thousands in the Recipes-to-go Dessert Cookbook.
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
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The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This is a recipe for Grapefruit Mousse from the recipe cookbook of Recipes-to-go (Dessert)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Food Tip |
Herb Tip |
Food Tip |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
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)
Serves: 6
Grapefruit Mousse Recipe brought to you by Recipes To-Go