Prep 45 mins
Cook 10 mins
I found this on foodtv.ca and is courtesy of Christine Cushing: Cook With Me episode Creative Juices. Interesting and very appealing. Didn't allow for whipping the cream nor the cooling of compote -- it depends on the barometric pressure!
- 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
- 1 cup whipping cream, whipped (Please,the real thing!)
- 1 tablespoon icing sugar
- 1 -2 tablespoon Chambord raspberry liquor
- 1⁄2 cup sour cream
- 12 raspberries, left whole, to garnish parfaits
- rolled cookies or tuile cookie, for garnish
- of fresh mint (to garnish) (optional)
- 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.
- 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.