Fig napoleon with honey yoghurt cream

This stack of flaxseed tuiles, layered with honey-sweetened yoghurt cream and figs, shows that healthy desserts don’t have to be boring. Recipes: Yolandé Schoeman. Photography: Kelly Zetler

Fig Napoleon with Honey Yoghurt Cream

125ml flaxseed or linseed, soaked for 8 to 10 hours in 250ml water
125ml, honey
½ small apple, peeled, cored and chopped
65ml golden flax or linseed meal*
2, 5ml freshly ground cinnamon
4ml vanilla extract

• In a food processor, combine half of the soaked seeds and the rest of the ingredients and process until very smooth. Add the rest of the soaked seeds to this mixture.
• Spread the mixture onto nonstick drying sheets, spread into a thin layer, about 3mm.
• Place the sheets in a dehydrator or into a very low temperature oven (100°C) until crisp, about 3 to 4 hours.

* Flax/linseed meal – take some of the flaxseed or linseed which have not been soaked and blitz them up in a spice/coffee grinder. Sift the ground seeds to get the meal.

Honey yoghurt cream

125ml plain yogurt
100ml cream
20ml honey
2,5ml vanilla extract

• Combine all the ingredients and mix to the consistency of a thick, velvety cream.

Fig sauce

250ml chopped figs
juice of 1 orange, or as needed
30ml honey

• In a high-speed blender, combine all the ingredients.
• Process until a thick purée forms, then pass through a fine sieve.
• Thin with additional orange juice as needed to create a very smooth sauce.

Assembly

*You will need 5-6 whole figs, sliced, to assemble to individual tartlets

• Place a tuile in the centre of each plate.
• Place 2 teaspoons of honey yogurt cream and 3 fig pieces over the tuile. Repeat the layering twice and then top with a fourth tuile. Lightly brush the top tuile with honey.
• Spoon the fig sauce around the plate. Arrange any remaining fig pieces around the sauce.