Frozen Cranberry Soufflé With Spun Sugar Cranberry Wreath
Total Time: 45 mins
Preparation Time: 45 mins
Ingredients
- 2 1/2 cups cranberries, picked over
- 2/3 cup sugar
- 2/3 cup water
- 3/4 cup sugar
- 1/3 cup water
- 4 large egg whites
- 2 1/2 cups well-chilled heavy cream
- 1/3 cup light corn syrup
- 1/4 cup sugar
- 1/2 cup cranberries, picked over
- mint sprig (for garnish)
Recipe
- 1 make the cranberry mixture---------------.
- 2 in a heavy saucepan combine the cranberries, the sugar, and the water and bring the mixture to a boil, stirring until the sugar is dissolved.
- 3 simmer the mixture, stirring occasionally, for 5 minutes, or until it is thickened, and let it cool completely.
- 4 make the italian meringue-------------------.
- 5 in a small heavy saucepan combine the sugar and the water and bring the mixture to a boil, stirring until the sugar is dissolved.
- 6 boil the syrup, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 248°f on a candy thermometer and remove the pan from the heat.
- 7 while the syrup is boiling, in the large bowl of an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, with the motor running add the hot syrup in a stream, beating, and beat the meringue at medium speed for 8 minutes, or until it cools to room temperature.
- 8 fold the cranberry mixture into the meringue gently but thoroughly.
- 9 in another bowl with cleaned beaters beat the cream until it just holds stiff peaks and fold it into the cranberry mixture gently but thoroughly.
- 10 spoon the soufflé into a 2 1/2-quart (8-inch diameter) freezer-proof glass serving bowl, smoothing the top, and freeze the soufflé, its surface covered with plastic wrap, overnight.
- 11 the soufflé may be made 3 days in advance and kept covered and frozen.
- 12 make the spun sugar wreath-----------------.
- 13 in a small heavy saucepan combine the corn syrup and the sugar, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and boil the syrup until it is a golden caramel and registers 320°f on a candy thermometer.
- 14 while the syrup is boiling, oil lightly a 12 inch-square sheet of foil and on it arrange the cranberries in a 6-inch-wide wreath shape.
- 15 remove the pan from the heat and let the syrup cool for 30 seconds.
- 16 dip a fork into the syrup and drizzle the syrup over the cranberries, repeating this procedure until the cranberries are covered with the syrup and a solid wreath is formed.
- 17 (if the syrup becomes too thick to drizzle from a fork, reheat it over moderate heat until it is the right consistency.) let the wreath cool completely.
- 18 the wreath may be made 2 hours in advance (preferably not on a damp day) and kept in a cool, dry place.
- 19 pry the wreath gently from the foil, arrange it on the soufflé, and garnish it with the mint sprigs.
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