Raspberry And Chambord Cream Parfait

• 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)

1. COMPOTE:
2. 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.
3. CHAMBORD CREAM:
4. Add icing sugar to the whipped cream and continue to whip it until it holds firm peaks.
5. Fold in sour cream and Chambord. Fold 2 spoonsfull of the compote into the Chambord cream.
6. ASSEMBLY:
7. 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.).
8. Add a layer of the raspberry compote and then repeat the process one more time, so there are 4 layers.
9. Finish with a dollop of the cream and garnish with fresh raspberries, cookie and a sprig of mint, if using.

fresh raspberries, sugar, vanilla bean, cornstarch, lemon zest, chambord cream, whipping cream, icing sugar, chambord raspberry liquor, sour cream, raspberries, rolled cookies, mint

Taken from www.food.com/recipe/raspberry-and-chambord-cream-parfait-189894 (may not work)