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.