Sunday, October 26, 2008

Angela pia, à la Edna Ballinger

3 eggs, separated
1/2 pint whipping cream
1 tsp vanilla
1 TB Knox gelatin
1/2 cup granulated sugar
1 oz brandy
1 oz rum

Beat yolks until light yellow, add sugar gradually and beat until creamy; add brandy and rum. Beat egg whites until stuff; beat cream until firm enough to stand in firm, shiny peaks. Add vanilla.
Meanwhile, soak gelatin in 1/4 cup hot water for 5 minutes, then stir over hot water until gelatin dissolves completely.
Stir dissolved gelatin into egg yolk mixture, fold in beaten egg whites and whipped cream. Chill. That is, chill the mixture. Eat it, and you, too, shall chill.
Pious angel indeed!


  1. I was looking for this recipe awhile back. I will definitely try this recipe and let you know how it turned out! Aren't blogs great? Thanks!

  2. Hi Veronica - came across your comment on Aluminati's website that you Googled Angela Pia and came across MY blog in the process! I am Carol Brandt and Karin (Aluminati) is one of my best friends. We always talk "food and recipes". My grandmother's version of Angela Pia is similar to yours except she used dry Sherry, powdered sugar and added crushed macaroons to the mixture then it was frozen overnight and taken out of the freezer about an hour before dessert time. More of the crushed Macaroons were sprinkled on top. Always a Christmas dessert favorite in my Italian-German family, along with a big chocolate log cake (Buche de Noel)!