White Chocolate Parfait with Cranberries and Orange
Line the loaf pan with plastic wrap.
Slit the vanilla pod lengthwise and scrape out the paste. Bring the milk to a boil with both the paste and the pod. Pour through a sieve. Separate the eggs. Beat the yolks with the sugar and rum in a bowl over a pot of simmering water until creamy. While stirring, add the milk and continue to cook, without bringing the mixture to a boil.
Coarsely chop the chocolate and melt over a pot of simmering water. Fold into the egg mixture. Beat the egg whites until stiff. Beat the cream until stiff. Fold in the cream and then the egg whites. Fold in the orange zest, cranberries, and chocolate balls (saving a few of each the orange zest, cranberries, and chocolate for garnish). Transfer the cream into the prepared pan and freezer for at least 4 hours.
10 minutes before serving, remove from the freezer and turn out of the pan. Remove the plastic wrap and serve garnished with the remaining orange zest, cranberries, and chocolate balls. Serve immediately.