Recipe By : Gourmet Magazine, Dec 1992
Serving Size : 2 Preparation Time :0:00
Categories : Holiday Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cranberry Mixture:
2 1/2 c Cranberries -- picked over
2/3 c Sugar
2/3 c Water
Italian Meringue:
3/4 c Sugar
1/3 c Water
4 lg Egg whites
2 1/2 c Heavy cream -- well chilled
Spun Sugar Wreath:
1/2 c Light corn syrup
1/4 c Sugar
1/2 c Cranberries -- picked over
Mint sprigs -- for garnish
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.
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, 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 2-1/2 qt freezer-proof glass
serving bowl (8" 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.
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°F on a candy thermometer. While the syrup is
boiling, oil lightly a 12" square sheet of foul and on it arrange
the cranberries in a 6" 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.
I made this as a dessert for Christmas--but I omitted the spun
sugar wreath! I did not wish to wait until 2 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 90 minutes
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!
