Yogurt Mousse with Fresh Figs, Honey, and Cinnamon Streusel

Preparation

1. MOUSSE

   Step 1

   Pour 2 tablespoons water into small bowl. Sprinkle gelatin over; let stand 10 minutes. Bring remaining 1/2 cup water to simmer in small saucepan. Pour hot water over gelatin; stir to dissolve. Cool slightly.

   Step 2

   Place labneh in medium mixing bowl; sift powdered sugar over. Whisk to blend.

   Step 3

   Once gelatin has cooled to tepid, pour into yogurt mixture; whisk until blended. Continue to whisk another 2 minutes.

   Step 4

   Beat cream to peaks in separate bowl. Add to yogurt mixture in 2 additions. Divide among 6 custard cups. Cover and chill until set, 6 hours or overnight.

2. STREUSEL

   Step 5

   Preheat oven to 350°F. Whisk brown sugar, flour, almond meal, and 1/4 teaspoon cinnamon in small bowl. Add butter and rub in with fingertips until mixture resembles coarse meal.

   Step 6

   Spread streusel onto baking sheet and bake until golden, 8 to 9 minutes. Cool.

   Step 7

   Run sharp knife around edge of custard cups to loosen mousse. Invert each, shaking. Sprinkle streusel over mousse; surround with fruits. Drizzle with honey and dust with cinnamon and orange peel.