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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
- 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.
- 1/4 cup water
- 3/4 cup 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.
- This recipe was entered in the contest for Your Best Punch
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