Raspberry and Chambord Cream Parfait

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!

• Ready In: 55 mins
• Serves: 4

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)

Directions

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.