Frozen Cranberry Souffle with Spun Sugar Cran
Submitted by drjesus
Frozen cranberry souffle with Italian meringue and whipped cream, garnished with spun sugar cranberries. A showstopping holiday dessert that’s made ahead and served frozen.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
40 minThis frozen cranberry souffle is a show-piece holiday dessert that looks like it took pastry school to pull off. A thick cranberry compote gets folded into Italian meringue and billowy whipped cream, then frozen into a tall, airy souffle that holds its shape beautifully when served.
Italian meringue is the backbone of the texture here. Hot sugar syrup cooked to exactly 248°F (120°C) gets streamed into whipped egg whites, which cooks them safe while creating an incredibly stable, glossy foam. That stability means the souffle stays light and mousse-like even after freezing, instead of turning into a solid ice block.
The spun sugar cranberries on top are pure drama. Fresh cranberries get coated in a boiled sugar-and-corn-syrup mixture that hardens into glassy, jewel-like shells. They shatter when you bite into them against the cold, creamy souffle.
Pro Tips
- Use a candy thermometer for the sugar syrup. 248°F (120°C) is firm-ball stage, and even a few degrees off changes the meringue texture.
- Wash sugar crystals off the sides of the pan with a wet brush while the syrup boils. Stray crystals cause the whole batch to crystallize.
- Let the cranberry compote cool completely before folding in. Warm compote will deflate the meringue.
- Make this a day or two ahead. It needs to freeze solid and actually improves in flavor overnight.
Variations
- Replace cranberries with raspberries for a summer version of this frozen souffle.
- Add a tablespoon of Grand Marnier or Chambord to the cranberry compote for a boozy note.
- Skip the spun sugar and top with candied orange peel for a simpler but still elegant garnish.
Ingredients
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
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