-Gourmet Magazine 12/92 –For the cranberry -mixture: 2 1/2 c Cranberries, picked over
2/3 c Sugar
2/3 c Water
–For the Italian -Meringue: 3/4 c Sugar
1/3 c Water
4 lg Egg whites (I used extra
-large ) 2 1/2 c Well chilled heavy cream
–For the spun sugar -wreath: 1/2 c Light corn syrup
1/4 c Sugar
1/2 c 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 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