Yogurt and Honey Mousse

Serves 8

1 Tbs. gelatin
1/4 cup cold water
1 cups heavy cream
1/3 cup honey
2 Tbs. orange flower water
2 cups whole milk yogurt
6 oz. blueberries, washed and dried
6 oz. raspberries, washed and dried
16 ripe figs, washed and cut into quarters

Dissolve the gelatin in the water. Heat 1/2 cups of the cream with 3 Tbs. of the honey with the orange flower water. Stir in the dissolved gelatin into the heated cream. Stir completely and allow to cool slightly. Mix in the yogurt.

Beat the remaining cream and fold into the cooled yogurt mixture. Pour the mousse into 8 ramekins and chill for 6 hours. Just before serving, heat the remaining honey and drizzle over the berries and figs. Serve the fruit with the chilled mousse.
(Rebecca Ets-Hokin)