Frozen Cranberry Souffle With Spun Sugar Cran

INGREDIENTS

INSTRUCTIONS

Make the 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. (I cooked mine a bit longer).  Make the 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 degrees 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 2.5 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.
Make the 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 degrees 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.  The following recipe is from the December issue
of Gourmet Magazine.  I made this as a dessert for Christmas - but I
omitted the spun sugar  wreath! I did not wish to wait until a couple
of hours before dinner  on Christmas day to make a spun sugar wreath!
Instead, I decorated  the souffle with candied violets.  Also, please
note that the recipe gives no suggestion on how long  before serving
from the freezer! If properly frozen, the souffle is  hard as a rock! I
took mine out of the freezer about an hour and a  half before I planned
to serve it - and in reality, it was more. I  did not leave the souffe
in my hot kitchen, but rather in a not quite  as hot pantry and it was
still well frozen, but I was able to cut  into it to serve! You will
have to judge this for yourself as it will  depend on the the
temperature of the room, etc. The souffle will not  break down, so you
won't have to worry about that! By the way, if  there are any
leftovers, the souffle is equally good the next day,  but of course it
is no longer a frozen souffle!  Uploaded by Judy Gruhn, #76357,3134.
CRANBR.TXT/Asc  Bytes:   4008, Count:    6, 29-Dec-92  MM by Cathy
Svitek

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