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
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
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.