place. Pry the wreath gently from the foil, arrange it on the souffle and garnish it with the mint sprigs. The following recipe is from the December issue of Gourmet Magazine. I made this as a dessert for Christmas but I omitted the spun sugar wreath! I did not wish to wait until a couple of hours before dinner on Christmas day to make a spun sugar wreath! Instead, I decorated the souffle with candied violets. Also, please note that the recipe gives no suggestion on how long before serving from the freezer! If properly frozen, the souffle is hard as a rock! I took mine out of the freezer about an hour and a half before I planned to serve it and in reality, it was more. I did not leave the souffe in my hot kitchen, but rather in a not quite as hot pantry and it was still well frozen, but I was able to cut into it to serve! You will have to judge this for yourself as it will depend on the the temperature of the room, etc. The souffle will not break down, so you won't have to worry about that! By the way, if there are any leftovers, the souffle is equally good the next day, but of course it is no longer a frozen souffle! Uploaded by Judy Gruhn, #76357,3134. CRANBR.TXT/Asc Bytes: 4008, Count: 6, 29-Dec-92 MM by Cathy Svitek