Raspberry And Chambord Cream Parfait - cooking recipe

Ingredients

COMPOTE
2 1/2 cups fresh raspberries or 2 1/2 cups frozen raspberries
1/2 cup sugar
1 vanilla bean, split and scraped
1 tablespoon cornstarch
1 teaspoon lemon zest
CHAMBORD CREAM
1 cup whipping cream, whipped (Please,the real thing!)
1 tablespoon icing sugar
1 -2 tablespoon Chambord raspberry liquor
1/2 cup sour cream
ASSEMBLY
12 raspberries, left whole, to garnish parfaits
rolled cookies or tuile cookie, for garnish
of fresh mint (to garnish) (optional)

Preparation

COMPOTE:
In a small saucepan over medium low heat add raspberries, sugar, vanilla pulp, cornstarch, and lemon zest. Stir the mixture, occasionally, and cook until thickened, about 8-10 minutes. Cool completely.
CHAMBORD CREAM:
Add icing sugar to the whipped cream and continue to whip it until it holds firm peaks.
Fold in sour cream and Chambord. Fold 2 spoonsfull of the compote into the Chambord cream.
ASSEMBLY:
Put a layer of Chambord cream into the bottom of 4 parfait glasses. (If you don't have parfait glasses be creative and use martini glasses or champagne flutes ~ you will have less per person ~ but you will be able to make more servings.).
Add a layer of the raspberry compote and then repeat the process one more time, so there are 4 layers.
Finish with a dollop of the cream and garnish with fresh raspberries, cookie and a sprig of mint, if using.