Prep 45 mins
Cook 0 mins
This was a great looking and tasting dessert for the holidays. It looks great in a clear glass bowl.
For the cranberry mixture
- 2 1⁄2 cups cranberries, picked over
- 2⁄3 cup sugar
- 2⁄3 cup water
For the Italian meringue
- 3⁄4 cup sugar
- 1⁄3 cup water
- 4 large egg whites
- 2 1⁄2 cups well-chilled heavy cream
For the spun sugar wreath
- 1⁄3 cup light corn syrup
- 1⁄4 cup sugar
- 1⁄2 cup cranberries, picked over
- mint sprig (for garnish)
- 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 it cool completely.
- 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°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, 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 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.
- The soufflé may be made 3 days in advance and kept covered and frozen.
- Make the spun sugar wreath-----------------.
- 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.
- 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.
- 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 with the syrup and a solid wreath is formed.
- (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.
- 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 soufflé, and garnish it with the mint sprigs.