Fruit, Almond and Chocolate Verrines

Instructions

1. 1

   In a pot off the heat, whisk together the maple syrup, cornstarch, vanilla seeds and pod. Add the eggs and mix well. Whisk in the milk. Bring to a boil over medium heat, stirring constantly, and scraping the sides and bottom of the pot. Simmer gently for 1 minute.

2. 2

   Remove the pot from the heat. Remove the vanilla pod. Whisk in the yogurt. Pour the mixture into a bowl. Cover with plastic wrap directly on the surface. Refrigerate for 1 hour.

3. 3

   Meanwhile, in a small bowl, whisk together the hot water and cocoa powder. Let cool.

4. 4

   Place 1 tbsp (15 ml) of the yogurt cream into 8 glasses. Dip the amaretti cookies in the cocoa mixture for 2 seconds and place 2 cookies in each glass. Add another 2 tbsp (30 ml) of the yogurt cream to each glass. Top with the fruit. Cover with the remaining yogurt cream. Cover with plastic wrap and refrigerate for 2 to 12 hours.