Frozen Cranberry Soufflé with Spun Sugar Wreath
Spun sugar wreath
- 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.
- Simmer the mixture, stirring occasionally, for 5 minutes, or until it is thickened, and let cool completely.
- In a small heavy saucepan, combine the sugar and the water and bring the mixture to a boil, stirring until the sugar is dissolved.
- 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.
- 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, and 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.
- Fold the cranberry mixture into the meringue gently but throughly.
- 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.
- Spoon the souffle into a 2½ qt. freezer proof glass serving bowl (8 inch diameter), smoothing the top, and freeze the souffle, its surface covered with plastic wrap, overnight.
- The souffle may be made 3 days in advance and kept covered and frozen.
Spun sugar wreath
- In a small heay 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 golden caramel and registers 320 °F.
- On a candy thermometer.
- While the syrup is boiling, oil lightly a 12 inch square sheet of foul and on it arrange the cranberries in a 6 inch wide wreath shape.
- Remove the pan from the heat and let the syrup cool for 30 seconds.
- Dip a fork into the syrup and drizzle the syrup over the cranberries, repeating this procedure until the cranberries are covered and wreath is formed.
- If the syrup becomes too thick to drizzle from a fork, reheat over moderate heat until it is the right consistency.
- Let the wreath cool completely.
- The wreath may be made 2 hours in advance- preferably not on a damp day - and kept in a cool, dry place.
- Pry the wreath gently from the foil, arrange it on the souffle and garnish it with the mint sprigs.