Fig and Lavender Honey Yogurt Pie
|Graham cracker crumbs||1 1⁄3 Cup (21.33 tbs)|
|Unsalted butter||5 Tablespoon, melted|
|Quick cooking oats||1⁄2 Cup (8 tbs)|
|Light brown sugar||3 Tablespoon|
|Sea salt||1 Pinch|
|Unflavored gelatin||1 Tablespoon|
|Cold water||3 Tablespoon|
|Greek style yogurt||1 Cup (16 tbs)|
|Lavender||1⁄2 Cup (8 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs), chilled|
|Figs||12 , quartered lengthwise|
1. Stir together the graham cracker crumbs, melted butter, oats, brown sugar, and salt until moistened. Press into the bottom of a 6-inch spring form pan and half way up the sides, packing it tightly with your fingertips so it is even and compacted.
2. Sprinkle the gelatin over the cold water in a small sauté pan and let soften for two minutes. Whisk together the yogurt and honey in a medium-size bowl. Set the small sauté pan over the lowest flame possible while
stirring constantly, just until it melts. Whisk the melted gelatin into the yogurt mixture until smooth.
3. Whip the heavy cream until it holds stiff peaks. Gently fold half of the whipped cream into the yogurt mixture, taking care not to deflate the cream. Now fold the last of the whipped cream into the yogurt
mixture. Gently spoon the mixture into the prepared spring form pan, then cover the pan with plastic wrap,
and refrigerate it until completely set, at least 6 hours and up toone day.
4. Hold a small knife under hot tap water, and then run it along the sides of the pie to help release it from
the pan. Open the spring, and slice the pie into wedges. Serve each slice on a dessert plate. Place two pieces of fig fig on top of each slice, and scatter a few fig pieces on the plate. Serve ice cold.