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

 * 1) 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.
 * 2) Simmer the mixture, stirring occasionally, for 5 minutes, or until it is thickened, and let cool completely.

The italian meringue

 * 1) In a small heavy saucepan, combine the Sugar and the water and bring the mixture to a boil, stirring until the Sugar is dissolved.
 * 2) 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.
 * 3) On a candy thermometer and remove the pan from the heat.
 * 4) 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.
 * 5) Fold the cranberry mixture into the meringue gently but throughly.
 * 6) 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.
 * 7) 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.
 * 8) The souffle may be made 3 days in advance and kept covered and frozen.

The spun Sugar wreath

 * 1) 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.
 * 2) On a candy thermometer.
 * 3) 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.
 * 4) Remove the pan from the heat and let the syrup cool for 30 seconds.
 * 5) 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.
 * 6) If the syrup becomes too thick to drizzle from a fork, reheat over moderate heat until it is the right consistency.
 * 7) Let the wreath cool completely.
 * 8) The wreath may be made 2 hours in advance- preferably not on a damp day - and kept in a cool, dry place.
 * 9) Pry the wreath gently from the foil, arrange it on the souffle and garnish it with the mint sprigs.