Coole Swan Cranberry Ripple Parfait

Serves 10


Cranberry compote

  • 300g Fresh cranberries
  • 100ml Water
  • 125g Caster sugar
  • 1 Large orange, zest and juice

Coole Swan Parfait

  • 1 Medium egg
  • 3 Medium egg yolks
  • 1 Tsp vanilla extract
  • 100g Caster sugar
  • 250ml Double cream
  • 100ml Coole Swan

Frosted Cranberries

  • 100ml Water
  • 100g Caster sugar
  • 100g Fresh cranberries
  • 150g Caster sugar for dusting



For the frosted cranberries, add the sugar and water to a pot and bring to a gentle boil. Add the fresh cranberries and take off the heat. Place the syrup and cranberries in a container and chill overnight. The following day remove the cranberries from the syrup and place on a piece of kitchen towel to remove excess liquid. Roll these in caster sugar and set aside at room temperature until needed.

For the cranberry compote, add the cranberries and water to a pot and cook for 10 minutes until the cranberries begin to soften and break down. To this, add the sugar and orange juice and zest and cook for a further 5 minutes until soft. Allow to cool to room temperature before using.

For the parfait, double line a 2lb loaf tin with cling film and set aside. Whip the double cream until thick, add the Coole Swan and re-whisk and keep cold. Place the egg, yolks, sugar and vanilla in a bowl over a pot of gently simmering water. Using an electric hand mixer, beat this for 10 minutes until the sabayon is thick and pale in colour. Remove from the heat and allow to cool. Once cold, fold in the Coole Swan whipped cream. Spoon some of this mixture into the lined tin and add in some of the cranberry compote and keep alternating until the tin is full.

Run a kitchen knife through the mix to help spread out the cranberry compote. Pop this into the freezer for 24 hours. When serving lift the parfait from the tin using the clingfilm as a grip. Remove the film and place the parfait on a chilled platter and top with the frosted cranberries. Serve immediately.