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
Ingredients
- 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
- Italian meringue
-
1/4 cup
water
-
3/4 cup
granulated sugar
-
6
egg whites
Directions
- Punch
-
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
-
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.
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