Punch Romaine

By Anthony Chiffolo • November 6, 2011 • 0 Comments

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Author Notes: This Punch Romaine is quite refreshing, cleansing the palate for the upcoming courses. We created this recipe to serve between dishes for our re-creation of the splendid dinner in the film "Titanic" for our book "Cooking with the Movies: Meals on Reels." - Anthony Chiffolo

Serves 6-8

Punch

1 cup water
2 cups sugar
1 cup dry white wine
2 oranges, juice of
2 cups white rum, very well chilled
slivered orange peel
slivered lemon peel

Bring the water to a boil, then pour in the sugar. Once the sugar is fully dissolved, remove from heat and set aside, allowing it to cool for 15 minutes or so.
Combine the wine, champagne, sugar-andwater mixture, and orange and lemon juices in a large plastic pitcher that can go into the freezer. Chill the mixture until it is just beginning to set, like a glacé or sherbet. Add the Italian meringue to it, and chill for ½ hour more.
Pour the frozen mix into an individual dessert cup, and drizzle white rum that has been freezer chilled over each mound. Decorate with a sliver of orange or lemon peel, and serve immediately.

Italian meringue

1/4 cup water
3/4 cups granulated sugar
6 egg whites

Dissolve sugar into water and cook until 250°F (use a candy thermometer). Beat egg whites with a hand mixer until they form stiff peaks. Pour sugar syrup into egg whites; increase speed of mixer, and beat until cooled.