Frozen Cranberry Souffle with Spun Sugar Cran

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