Frozen Cranberry Souffle with Spun Sugar Cran
Yield
2 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
cranberries
picked over |
|
| ⅔ | cup |
sugar
|
|
| ⅔ | cup |
water
|
|
| ¾ | cup |
sugar
|
|
| ⅓ | cup |
water
|
|
| 4 | large |
egg whites
|
|
| 2 ½ | cups |
heavy whipping cream
well chilled |
|
| ½ | cup |
light corn syrup
|
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
cranberries
picked over |
|
| 1 | x |
mint sprigs
for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
cranberries
picked over |
|
| 158 | ml |
sugar
|
|
| 158 | ml |
water
|
|
| 177 | ml |
sugar
|
|
| 79 | ml |
water
|
|
| 4 | large |
egg whites
|
|
| 591 | ml |
heavy whipping cream
well chilled |
|
| 118 | ml |
light corn syrup
|
|
| 59 | ml |
sugar
|
|
| 118 | ml |
cranberries
picked over |
|
| 1 | x |
mint sprigs
for garnish |
* |
Directions
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
