top of page

Cranberry + Saffron Ice Cream Parfait

Finding fresh cranberries is hard here in Australia. Last Christmas we scoured multiple store and specialty grocers and we were either too late or they just didn't have any. When we saw a bag of frozen cranberries, it came home with us and sat in the freezer waiting for the right inspiration to hit us.

When we tasted the sweet notes of saffron in Ta'la Ice Cream, we knew it was the prefect time the whip out these little red gems. The flavour combination of saffron and cranberry is traditionally savoury in Persian cooking, but with the addition of the sweet and salty biscoff toffee crumb, a beauty sweet, tart and salty dessert was created.\


40 min Cooking Time, Serves 4

  • 2 cups cranberries, fresh or frozen

  • 1/2 cup sugar

  • Zest of 1 lemon

  • 1/2 cup water

  • 1 tbsp cornflour

For the toffee crumb

  • 1 cup caster sugar

  • 250g Biscoff biscuits, smashed

To serve

  • 500ml Ta'la Saffron Ice-Cream

  • Pinch of saffron


  1. Place the cranberries, sugar, lemon zest and half the water in a medium saucepan over medium-high heat. Cook for 10 minutes. Once the cranberries start to soften, mix together the remaining water and cornflour in a small dish to make a slurry and add to the cranberries. Cook for a further 5 minutes to thicken. Remove from heat to allow to slightly cool.

  2. To make the toffee crumb, in a small sauce pan, slowly melt the sugar until it becomes a golden brown. Do not mix as it will crystallise.

  3. In a baking tray lined with baking paper, place the smashed biscoff crumb in a thin layer. Pour the hot toffee over the crumbs and allow to cool.

  4. To serve, break the toffee crumb into shards and arrange on top of the cranberry compote, Ta'la Saffron Ice-Cream and sprinkle with saffron.

bottom of page