Frozen Cranberry Soufflé with Spun Sugar Wreath

For the cranberry mixture

 * 2 1/2 	cup	Cranberries, picked over
 * 2/3 	cup	Sugar
 * 2/3 	cup	Water

For the Italian Meringue

 * 3/4 	cup	Sugar
 * 1/3 	cup	Water
 * 4 	large	Egg whites (I used extra large )
 * 2 1/2 	cup	Well chilled heavy cream

For the spun sugar wreath

 * 1/2 	cup	Light corn syrup
 * 1/4 	cup	Sugar
 * 1/2 	cup	Cranberries, picked over
 * Mint sprigs for garnish

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.

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 °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 2.5 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.

The 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 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. 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.
 * if the syrup becomes too thick to drizzle from a fork, reheat over moderate heat until it is the right consistency.