For the cranberry sorbet

• 250 g/9 oz fresh cranberries
• 150 g/5 oz granulated sugar
• 125 ml/4 fl oz red wine
• 1 egg white

For the satsuma ice cream

• 5-7 satsumas
• finely grated rind of 1 orange
• 175 g/6 oz demerara sugar
• 2 egg whites
• ¼ teaspoon salt
• 150 ml/¼ pint whipping cream
• 3 tablespoons orange curaçao
• thin slivers of orange rind

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 150 ml/¼ pint of juice. Put the juice into a saucepan with the grated orange rind and demerara sugar. Put the egg whites and the salt into a bowl and, using an electric beater, whisk until they form soft peaks. Put the satsuma juice over the heat and stir until the sugar has dissolved, then bring to the boil and boil fiercely for 3 minutes. Pour the syrup immediately on to the whisked egg whites in a thin stream, whisking all the time. Continue whisking until the mixture is cool and thick.

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 a tablespoonful at a time and fold gently into the mixture.

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.