Layered Cranberry and Satsuma Parfait with Orange Curaçao

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

A refreshing treat during the winter, this is both ice cream and sorbet, layered in stripes of creamy orange and brilliant scarlet — so freeze it in a glass bowl if possible. It is a perfect party dish as it can be made ahead and served straight from the freezer.


For the cranberry sorbet

  • 250 g/9 oz fresh cranberries
  • 150 g/5


Put the cranberries, sugar and wine into a saucepan and bring gradually to the boil, stirring to dissolve the sugar. Then cover and simmer for about 8 minutes until the cranberries are mushy. Purée in a food processor and leave until cold. Whisk the egg white until it forms soft peaks and fold into the cranberry purée with a large metal spoon. Halve the satsumas and squeeze out as many as will