Frozen Cranberry Soufflé With Spun Sugar Cranberry Wreath

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 sprigs 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.

Gourmet/December 1992