Fruit, Almond and Chocolate Verrines

Verrines

• ¼ cup (60 ml) maple syrup
• 2 tbsp cornstarch
• ½ vanilla bean, split lengthwise and seeds scraped (see note)
• 2 eggs
• 1 cup (250 ml) 2% milk
• 1 cup (250 ml) 2% plain Greek yogurt
• 1/3 cup (75 ml) hot water
• 1 tbsp cocoa powder
• 16 small store-bought amaretti-style cookies
• 16 fresh or frozen cherries, thawed, pitted and halved
• 1 ¼ cups (170 g) fresh raspberries

Toppings

• 6 tbsp (40 g) roasted sliced almonds
• 1 oz (30 g) 70% dark chocolate, shaved with a vegetable peeler