Tremiere Punch

Mix in a freezer one quart of pineapple water ice (No. 3606), one pint of orange ice (No. 3605) and one pint of strawberry ice (No. 3607). When thoroughly mixed incorporate a third of its volume of Italian meringue (No. 140), three gills of kirsch and a quarter of a bottle of champagne; with this preparation fill some Tremiere roses (Fig. 652) made of gum paste (no. 3624), or else they can be made of pulled sugar, and served at once.