Frozen Cranberry Soufflé with Spun Sugar Wreath

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== Ingredients ==
=== Cranberry mixture ===
* 2½ cups cranberries, picked over
* ⅔ cup sugar
* ⅔ cup water
=== Italian meringue ===
* ¾ cup	sugar
* ⅓ cup	water
* 4 large egg whites (I used extra large )
* 2½ cups well chilled heavy cream
=== Spun sugar wreath ===
* ½ cup light corn syrup
* ¼ cup sugar
* ½ cup cranberries, picked over
* mint sprigs for garnish
== Directions ==
=== Cranberry mixture ===
# 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.
=== Italian meringue ===
# 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 thoroughly.
# 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.
Category:Christmas Cranberries
Category:Christmas Desserts
Category:Corn syrup Recipes
Category:Cranberry Recipes
Category:Heavy cream Recipes
Category:Light corn syrup Recipes
Category:Mint Recipes
Category:Soufflé Recipes