- For: 6 servings
- Time: 120 minutes
Ingredients:
250 ml lemon extract
250 ml orange extract
1 cup rum
50 grs sugar
2 peeled orange slices
1 peeled lemon slice
Butter
Meringue:
4 egg whites
200 grs sugar
Biscuit:
2 eggs
60 grs flour
10 grs melted butter
60 grs sugar
Preparation:
- Butter a deep mold and place the biscuit in thin slices which will cover the entire mold.
- Make a sherbet of orange and lemon extracts. Once it’s cold and hardened mix with the meringue which should have been prepared previously.
- Pour this mix into the mold which should be wrapped with the biscuit and it is put into the freezer for it to freeze at a low temperature.
- Once it is frozen it is served in slices with some slices of orange and lemon which should be previously cooked in sugar and rum and are placed on top of the punch once it is prepared.
Biscuit:
- Beat the eggs with the sugar until they thicken, next add the flour and finally the melted butter.
- Cook in a buttered and floured mold and cook at a low flame.
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