Raspberry and Chambord Cream Parfait

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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