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.
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 provide
In another bowl, whisk the cream until it holds soft peaks. Fold into the egg white and syrup mixture with a metal spoon. Add the curaçao
To assemble the parfait, spoon a thin layer of cranberry sorbet mixture into a glass serving bowl, followed by a thicker layer of satsuma ice cream. Continue like this, ending with a layer of cranberry sorbet. Finally, arrange a few thin strips of orange rind in the centre and freeze for at least 6 hours.
© 1997 Josceline Dimbleby. All rights reserved.