Frozen Cranberry Souffle with Spun Sugar Cran

Directions

1. 1

   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

2. 2

   Simmer the mixture, stirring occasionally, for 5 minutes, or until it is thickened, and let cool completely

3. 3

   I cooked mine a bit longer)

4. 4

   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 su

5. 5

   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 de

6. 6

   on a candy thermometer and remove the pan from the heat

7. 7

   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

8. 8

   Fold the cranberry mixture into the meringue gently but throughly