Put 1/2 tablespoon of water in a small bowl and sprinkle the gelatin on top; gently swirl the bowl to help the gelatin dissolve. Once solid, remove the gelatin and break it into 2 pieces; put them in a small bowl. Bring the remaining 3 tablespoons of water to a simmer in a small saucepan over medium-high heat. Pour the hot water onto the gelatin and gently whisk with a fork to dissolve. Cool for 5 minutes.

While the gelatin mixture cools, put the heavy cream in a medium bowl. Use a handheld electric mixer to beat it until it’s thickened but doesn’t yet hold a shape. Transfer to the fridge.

Use a handheld electric mixer to beat together the yogurt, powdered sugar, vanilla, and gelatin mixture in a small bowl until the mixture is very thick, and you can see a trail of the whisk as it whips.

Gently fold the yogurt mixture into the whipped cream, adding half at a time. Pour into 2 individual serving bowls and refrigerate until set, about 2 to 4 hours (or overnight).

Serve topped with figs and honey.