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:
- Soak gelatin in ¼ c cold water for 5 minutes.
- Stir over hot water until dissolved completely.
- Beat egg yolks and sugar until lemon colored.
- Add rum and brandy.
- Whip cream to soft peaks.
- Add vanilla
- Beat egg whites.
- Stir gelatin into egg yolk mixture.
- Fold beaten egg whites, whipped cream, egg yolk mixture together.
- Pour into individual dishes.
- 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.
