Punch alla romana
Instructions
After washed and dried oranges and lemons, cut the Peel into very thin strips and extract all the juice, passing to the strainer.
Mix wine and half of the sugar in a saucepan to put on fire by boiling the mixture, moderate focus, for 6-7 minutes.
Remove the saucepan from the heat, add the citrus peel and let it sit for about an hour, then add the juice of oranges and lemons and pour the mixture into an ice cream maker.
Store in the freezer by freeze.
Meanwhile, beat the egg whites in a bowl until foamy.
Pour into a saucepan and add sugar water, put on fire and melt giving the consistency of a syrup.
Then pour this syrup into a bowl with the whipped egg whites, stir vigorously with a whisk with a soft and stringy.
Allow to cool and add the sachet of vanilla sugar; continue to mix with energy, then pour in the cream and also Bowl the rum.
This new compound is put back in the fridge to make it thicken, but without that it becomes solid.
Distribute it in cups and flùtes, by decorating it with cherries under spirit.
Ingredients and dosing for 4 persons
- 1 orange
- 1 lemon
- 2 cups of frascati sparkling wine brut type
- 2 egg whites
- 1/2 cup of water
- 1/2 teaspoon of vanilla sugar
- 2 cups of rum
- For garnishing:
- 8 cherries under spirit