Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Holiday Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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!
