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1
Make the cranberry mixture---------------.
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2
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.
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3
Simmer the mixture, stirring occasionally, for 5 minutes, or until it is thickened, and let it cool completely.
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4
Make the Italian meringue-------------------.
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5
In a small heavy saucepan combine the sugar and the water and bring the mixture to a boil, stirring until the sugar is dissolved.
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6
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 248F on a candy thermometer and remove the pan from the heat.
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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, 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.
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8
Fold the cranberry mixture into the meringue gently but thoroughly.
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9
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.
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10
Spoon the souffle into a 2 1/2-quart (8-inch diameter) freezer-proof glass serving bowl, smoothing the top, and freeze the souffle, its surface covered with plastic wrap, overnight.
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11
The souffle may be made 3 days in advance and kept covered and frozen.
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12
Make the spun sugar wreath-----------------.
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13
In a small heavy 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 a golden caramel and registers 320F on a candy thermometer.
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14
While the syrup is boiling, oil lightly a 12 inch-square sheet of foil and on it arrange the cranberries in a 6-inch-wide wreath shape.
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15
Remove the pan from the heat and let the syrup cool for 30 seconds.
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16
Dip a fork into the syrup and drizzle the syrup over the cranberries, repeating this procedure until the cranberries are covered with the syrup and a solid wreath is formed.
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17
(If the syrup becomes too thick to drizzle from a fork, reheat it over moderate heat until it is the right consistency.)
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18
Let the wreath cool completely.
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19
The wreath may be made 2 hours in advance (preferably not on a damp day) and kept in a cool, dry place.
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20
Pry the wreath gently from the foil, arrange it on the souffle, and garnish it with the mint sprigs.
