Cranberries – except for a few berries for garnish – grind with the cutting staff of the hand mixer and perhaps spread through a sieve.
Beat the egg yolks and sugar until creamy. Mix all ingredients and pour into a loaf pan rinsed with water. Cover with plastic wrap and place in freezer for 3 to 4 hours.
Mix double cream, pistachios, milk and vanilla sugar.
Dip the cake pan briefly in hot water, turn out the parfait, cut into slices and serve with the pistachio sauce. Garnish with lemon balm and berries.
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