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ST. MORITZ
Studio City, California

In the '80s, the Alpine garden of St. Moritz provided a a beautiful and relaxing atmosphere for their clientele.  The chef at the St. Moritz stated that their many diners enjoyed the cool Lemon Mousse prepared at the St. Moritz. The chef provided the following recipe for the Lemon Mousse. 

LEMON MOUSSE

6    egg yolks

1    cup sugar

1    cup lemon juice

Grated lemon rind from 3 lemons

2    pints whipping cream

Combine sugar, lemon juice, lemon rind and egg yolks and beat over double boiler until it forms soft peaks.  Remove and beat over ice until cool.

Whip cream and fold into mixture.  Cool 1 to 2 hours.

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