Christmas Entertaining – Cranberry and Meringue Parfait

AGA Portmeirion - cranberry meringue

A delicious pudding to serve at a Festive Occassion

This recipe can be made a week ahead – just pop it into the freezer

 Cranberry and Orange meringue parfait

500g cranberries

4 tbsp. caster sugar

1 litre double cream

350g meringues

Grated zest of 2 oranges

Few drops vanilla

 NB: Makes 1 large or 24 small individual portions

Large use Portmerion deep pie dish or individual Portmerion mini muffin tray

 

Line either the deep pie dish or the mini muffin tray with Clingfilm.

Place the cranberries and the sugar in the cast aluminium sauce pan and place on the simmering plate or a low heat setting, until the sugar is melted.

Remove from the heat and cool the pan down quickly over a bowl of ice.

Whisk the cream until soft and thick.

Add the orange zest and vanilla and fold in the cooled cranberries and any of the syrup which has formed.

Crumble in the meringues and combine gently.

Spoon into the lined pie dish or muffin tray.

Cover with cling film.

Place into the freezer for at least 8 hours.

Remove from the freezer 20 minutes before serving. Place into the Portmerion gratin dish, unmould from the Clingfilm.

Before taking to table and decorate with cranberry sauce, pomegranate seeds and edible seasonal decorations.

 

Large serving is beautiful presented in the Portmerion gratin dish on the new wooden board and individual portions look fantastic on the Portmerion stemmed plate.