Strawberry Panachee

Directions

1. 1
   Cut off the bottom and top of each berry, ending up with about 1 1/4 cups of tops and bottoms. Slice the centers of the berries and set aside.
2. 2
   Process the tops and bottoms of the berries with the jam, in a small food processor, until pureed. Mix the sliced berry centers into the puree. Cover with plastic wrap, and refrigerate until ready to serve.
3. 3
   When ready to serve, coarsely crush the cookies in a plastic zip type bag. Divide the crumbs among four glass bowls or goblets. Spoon about 1/2 of the berry mixture over the crumbs in each bowl/goblet. Stir the creme fraiche well and spoon about 1/3 cup of it (in total) on top of the berries. Then add the remaining berry mixture to each bowl/goblet. Garnish with a dollop of the remaining creme fraiche and a sprig of fresh mint.