Slice the fig into 6 thin slices. Pour the honey & splash of oat or almond milk into a hot pan and add the figs. Cook for 4-5 minutes, until a caramel forms. Set aside to cool.

 

In a food processor, mix the Digestive Biscuits into fine crumbs. 

 

In a medium-size Hokan Bowl, mix the Digestive Biscuits, the melted butter, and a teaspoon of Ginger Powder until well-combined. Press the mixture into the bottom and up the sides. Set aside.

 

In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on top. Mix to combine well, and allow the mixture to sit for a few minutes until the gelatin swells. Heat the mixture in a double boiler over low heat or in the microwave for about 20 seconds or until the gelatin is dissolved and the mixture has liquefied. Set the gelatin mixture aside to cool until no longer hot to the touch.

 

In a large Hokan Bowl, place the yogurt and mascarpone and beat with a handheld mixer until light and fluffy. Add the gelatin mixture and mix again until smooth. Add the sugar, vanilla bean seeds, lime juice and zest, and beat until very smooth. Pour the mixture into the prepared Hokan with the Ginger crust and spread into an even layer. Place the pan in the refrigerator for at least 2 hours*

 

Remove the pan from the refrigerator, decorate with the pre-prepared caramelised figs then slice it and serve cold. (You can also use the Hokan lids as dessert plates) Enjoy!