Layered Cranberry and Satsuma Parfait with Orange Curaçao

Name: Layered Cranberry and Satsuma Parfait with Orange Curaçao
Yield: Serves 8
Ingredients: thin slivers of orange rind; 150 ml/¼ pint whipping cream; 3 tablespoons orange curaçao; ¼ teaspoon salt; 2 egg whites; 175 g/6 oz demerara sugar; finely grated rind of 1 orange; 5-7 satsumas; 125 ml/4 fl oz red wine; 1 egg white; 250 g/9 oz fresh cranberries; 150 g/5 oz granulated sugar

Preparation info

Serves
8

Difficulty
Medium

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.

Ingredients

For the cranberry sorbet

250 g/9 oz fresh cranberries
150 g/5

Dessert
Vegetarian
Gluten-free
ice cream
Winter

Method

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