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February 2019

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Frozen Cranberry Souffle with Spun Sugar Cran Recipe

Frozen Cranberry Souffle with Spun Sugar Cran recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Frozen Cranberry Souffle with Spun Sugar Cran recipe  PDF


Gourmet Magazine 12/92 For the cranberry mi ture: 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 e tra
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 mi ture: In a heavy saucepan combine the cranberries, the sugar and the water and bring the mi ture to a boil, stirring until the sugar is dissolved. Simmer the mi ture, 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 mi ture 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 mi er, 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 mi ture 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 mi ture 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 mi ture 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 ne t day, but of course it is no longer a frozen souffle Uploaded by Judy Gruhn, 76357,3134. CRANBR.T T/Asc Bytes: 4008, Count: 6, 29 Dec 92 MM by Cathy Svitek

Frozen Cranberry Souffle with Spun Sugar Cran recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
740 people have voted
Last Reviewed on 2019-02-21



Thursday, Feb 21 2019 Download & Print Frozen Cranberry Souffle with Spun Sugar Cran recipe  PDF   Desserts recipes RSS   New

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