*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Holiday                          Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Gourmet Magazine 12/92
                         --For the cranberry
    2 1/2   c            Cranberries, picked over
      2/3   c            Sugar
      2/3   c            Water
                         --For the Italian
      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
      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
                    - - - - - - - - - - - - - - - - - -