Method

For the spiced mageu panna cotta:

• Bring the Mageu to a boil with all your spices. Cook for only 2 minutes, then let the spices infuse as the mixture cools a bit.
• Hydrate the gelatin in cold water and gently squeeze out excess water.
• Strain out the spices, then add the gelatin to the Mageu mixture and dissolve it.

For the strawberry mageu panna cotta:

• Bring the Mageu and strawberry puree to a boil. Cook only for 2 minutes.
• Hydrate the gelatin in cold water, then gently squeeze out any excess water.
• Add the gelatin to the Mageu mixture and dissolve.
• For the strawberry and cherry compote:
• Wash and hull the strawberries, then cut them into even-sized pieces.
• Combine the strawberries, sugar and lemon juice in a small saucepan and bring to the boil, boil for 2 minutes.
• Hydrate the gelatin in cold water, then gently squeeze out any excess water.
• Add the gelatine to the compote and cool the compote completely, and then check the consistency on a plate before storing.
• It should have a slightly jam-like/thick syrup consistency.

For the Chantilly cream:

• Combine the cream and vanilla in a stand mixer bowl with a whisk attachment and whisk to a soft peak.
• Sieve the icing sugar into a small bowl, then fold it into the cream with a metal spoon.
• Return the bowl to the stand mixer and whisk to a medium peak.
• Place the cream into a piping bag with a nozzle of your choice.
• Place in the fridge until needed to decorate the top of your verrine.

To assemble:

• Start by pouring a layer of the spiced mageu into glasses, then let it set in the fridge or freezer.
• Follow with a layer of the compote and allow it to set.
• Complete with a layer of berry and cherry mague panna cotta.
• Finally, top with the crumbled biscuits, piped Chantilly cream and fresh cherries.