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!
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.
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.