Step 1.

For the frosted cranberries, add the sugar and water to a pot and bring to a gentle boil.

Step 2.

Add the fresh cranberries and take off the heat

Step 3.

Place the syrup and cranberries in a container and chill overnight.

Step 4.

The following day remove the cranberries from the syrup and place on a piece of kitchen towel to remove excess liquid.

Step 5.

Roll these in caster sugar and set aside at room temperature until needed.

Step 6.

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.

Step 7.

To this, add the sugar and orange juice and zest and cook for a further 5 minutes until soft.

Step 8.

Allow to cool to room temperature before using.

Step 9.

For the parfait, double line a 2lb loaf tin with cling film and set aside.

Step 10.

Whip the double cream until thick, add the Coole Swan and re-whisk and keep cold.

Step 11.

Place the egg, yolks, sugar and vanilla in a bowl over a pot of gently simmering water.

Step 12.

Using an electric hand mixer, beat this for 10 minutes until the sabayon is thick and pale in colour.

Step 13.

Remove from the heat and allow to cool.

Step 14.

Once cold, fold in the Coole Swan whipped cream.

Step 15.

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.

Step 16.

Run a kitchen knife through the mix to help spread out the cranberry compote.

Step 17.

Pop this into the freezer for 24 hours.

Step 18.

When serving lift the parfait from the tin using the clingfilm as a grip.

Step 19.

Remove the film and place the parfait on a chilled platter and top with the frosted cranberries.

Step 20.

Serve immediately.