by Anthony Chiffolo
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Anthony Chiffolo's Notes:
Expand1 cup water Ask a question about this ingredient
2 cups sugar Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
2 oranges, juice of Ask a question about this ingredient
2 cups white rum, very well chilled Ask a question about this ingredient
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.
Ask a question about this stepCombine 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.
Ask a question about this stepPour 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.
Ask a question about this step1/4 cup water Ask a question about this ingredient
3/4 cups granulated sugar Ask a question about this ingredient
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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