Cranberry Parfait Vanilla Marshmallow Meringue Super tart cranberries, at the very end of fall are fun to play with. Cranberry Parfait Vanilla Marshmallow Meringue is a trick is balancing the flavor and here I keep it simple: Cranberry, vanilla and walnut. 

Cranberry Parfait Vanilla Marshmallow Meringue dessert is very easy to make but one of my favorites. from Johnny Iuzzini

Ingredients 

Serves about 20

Rehydrated Chambord® cranberries

250 grams (8.8 ounces) dried cranberries

100 grams (3.5 ounces) Chambord®

100 grams (3.5 ounces) water

Cranberry puree

340 grams (12 ounces) or 1 bag fresh cranberries

150 grams (5.3 ounces) simple syrup (Add 1 pound of sugar

to 1 pint of water and dissolve)

Cranberry parfait

125 grams (4.4 ounces) cranberry puree

50 grams (1.76 ounces) sugar

75 grams (2.6 ounces) egg yolks

1/2 vanilla bean, split and scraped

1 1/2 sheets gelatin

225 grams (8 ounces) whipped cream, medium peaks

Vanilla marshmallow meringue

100 grams (3.5 ounces) egg whites

Pinch of cream of tartar

200 grams (7 ounces) sugar

1/2 vanilla bean, split and scraped

Walnut nougatine

750 grams (1 pound, 10.5 ounces) unsalted butter

300 grams (10.6 ounces) glucose (sold at specialty

markets or substitute with corn syrup

and reduce amount by 10%)

900 grams (1 pound, 15.7 ounces) sugar

15 grams (.5 ounce) dry pectin

10 grams (.3 ounce) salt

1 kilogram (2 pounds, 3.2 ounces) walnuts, finely chopped

Assembly

Micro cilantro

Method 

Rehydrated Chambord® cranberries

1. Combine all ingredients together in a glass bowl and heat in the microwave until the water is hot, about 2 minutes.

2. Cover with plastic wrap. Let stand until the cranberries have plumped slightly and are soft.

Cranberry puree

1. Combine the sugar (simple syrup) and cranberries in a pot. Cover with water and cook until the cranberries burst.

2. Remove from heat and puree.

3. Strain through a fine mesh strainer and chill.

Cranberry parfait

1. Combine cranberry puree, sugar, egg yolks and vanilla and slowly cook over a double boiler to 325 degrees.

2. Meanwhile soak the gelatin in ice cold water, strain.

3. Transfer the cranberry mixture into a bowl of a stand mixer fitted with the whisk attachment, add strained gelatin and whip until cool.

4. Fold the whipped cream into the cooled mixture. Fill a pastry bag with the parfait and pipe into desired rings. Freeze.

Vanilla marshmallow meringue

1. Make an Italian meringue: Place egg whites in a bowl of a stand mixer. Begin to whip slowly with a pinch of tartar and a small portion of the sugar. Whip to medium peaks.

2. Meanwhile cook the remaining sugar and just enough water to cover to 500 degrees.

3. Slowly pour the sugar into the whipping egg whites.

4. Add vanilla bean seeds and whip to medium peaks until cooled. Reserve at room temperature.

Walnut nougatine

1. Melt butter and glucose together in a medium pot.

2. Mix sugar with pectin and stir into the pot.

3. Add salt and chopped walnuts.

4. Pour mixture onto a sheet pan lined with a Silpat® and refrigerate.

5. Place a small amount of nougatine in small clafoutis (shallow Teflon) molds, and bake at 350 degrees until golden brown.

6. Cool, unmold and store in an airtight box.

Assembly

1. Unmold parfait and using a toothpick or a skewer, dip into the meringue.

2. Place a nougatine disc on the plate and the parfait on top.

3. Torch the meringue slightly to caramelize.

4. Garnish with a few rehydrated cranberries and their liquid and a couple sprigs of micro cilantro.