- Total: 8 hr 45 min(includes macerating and chilling times)
- Active: 15 min
- Yield:6 servings
2/3 cup heavy cream
2/3 cup sour cream
1/4 cup light corn syrup
1 vanilla bean, split lengthwise and seeds scraped
1 1/4 cups raspberries
1 1/4 cups blueberries
1 1/4 cups chopped strawberries (from about 2 cups whole; cut into pieces about the same size as the raspberries)
1/4 cup sugar
6 round shortbread cookies, lightly crushed (about 4.7 ounces)
- Beat together the heavy cream, sour cream, corn syrup and vanilla bean seeds in a large bowl with an electric mixer on medium-high speed to medium-stiff peaks, about 2 minutes. Spoon the cream mixture into a large resealable plastic bag or pastry bag.
- Reserve 6 of the raspberries for serving. Toss together the blueberries, strawberries, sugar and remaining raspberries in a large bowl. Let sit at room temperature, tossing occasionally, until the sugar has completely dissolved and the berries are very juicy, about 30 minutes.
- Neatly layer 2 tablespoons vanilla bean cream, 1 tablespoon crushed cookies and 2 tablespoons berries with juice in each of six 8-ounce mason jars, making sure each layer is pressed against the glass and visible. Repeat with 1 more layer of the cream, cookies and berries in each jar. Pipe any remaining cream on top of the berries. Secure the lids on the jars and refrigerate for at least 8 hours and up to 12.
- When ready to serve, remove the lids and garnish each jar with a reserved raspberry.
Source: Read Full Article