Tarragon Scented Mandarin Parfait with Cranberry Sauce

Tarragon has already proved a couple of times that it indeed has its place in a dessert. Besides I think it is just perfect with oranges, so therefore it was soon clear how to give that extra kick to this mandarin parfait. Though it is great treat on its own, if you want to serve it as a dessert, well then this lukewarm cranberry sauce is just the right choice.

Ingredients:
100 ml mandarin juice
3 eggs
1 tablespoon orange liqueur
70 g sugar
2 teaspoons dried tarragon
200 ml cream
200 g cranberries
130 g sugar
1 cinnamon stick
1 vanilla pod
100 ml port wine

Zest 3-4 mandarins with a fine grater, then cut them in half and press out the juice. Separate the eggs and whisk togther the egg yolks with 40 g of sugar, the orange liqueur, the mandarin juice and zest. Over a bain-marie whisk them together and beat until
it is creamy, then set aside. Beat egg whites with a pinch of salt until half stiff. While that bring 30 g of sugar with 30 ml of water and the dried estragon to the boil. Sieve and pour hot syrup into the egg whites while whisking. Whisk until it is stiff an shiny. Fold in the beaten egg whites to the egg yolk mixture, then fold in the beaten cream and freeze for 3-4 hours. In a small saucepan heat sugar until molten, stir in cranberries and pour port wine over it. Add the vanilla seeds, pod and the cinnamon stick and cook for 10 minutes.