3 tbsp Grand Marnier or Cointreau
½ orange (zest)
225g fresh raspberries
150 ml caster sugar
150 ml double cream (whipped) or clotted cream
150 ml sour cream, (can use crème fraiche or mascarpone)
½ vanilla bean
Place raspberries in a bowl (reserve 12 for garnish) and crush with a fork.
Mix through the orange zest, Grand Marnier and sugar. Leave to stand for 10 minutes. Fold cream, sour cream and vanilla together. Combine 2/3 of raspberry mixture with vanilla cream. In four parfait glasses, divide left over raspberry mixture and top with fool mixture. Set in fridge for 2 hours. Serve with raspberries on top.