Once upon a time (in the 50’s-60’s) there was a restaurant in San Francisco – Pietro’s 311.  One of  a multitude of North Beach/produce district hangouts, this one served a wonderful dessert –  Angela Pia.  And they would share the recipe.  It is a bit “fussy” but worth the effort.

Ingredients:

• 3 Eggs, separated
• 1 c Cream, whipped
• 1 tsp Vanilla
• ½ c Sugar
• 1 oz Brandy
• 1 oz Rum
• 1 Tbsp unflavored gelatin (1 envelope)

Instructions:

1. Soak gelatin in ¼ c cold water for 5 minutes.
2. Stir over hot water until dissolved completely.
3. Beat egg yolks and sugar until lemon colored.
4. Add rum and brandy.
5. Whip cream to soft peaks.
6. Add vanilla
7. Beat egg whites.
8. Stir gelatin into egg yolk mixture.
9. Fold beaten egg whites, whipped cream, egg yolk mixture together.
10. Pour into individual dishes.
11. Refrigerate.

Serves: 4 – 6

Notes:

• Keeps only 24 hours.  Turns rubbery.
• You can double but not triple (don’t know why, but it doesn’t work)

Source: Pietro’s 311, 311 Washington St, San Francisco  (Telephone Yukon 6-0605)  Long Gone, too bad.