Method

1. make the crust: process the figs in a food processor for a few seconds, add the broken wafers and continue processing until they clump together in a sticky ball. Do not process for too long or the wafers will lose their texture.
2. Press the crust mixture into the bottom and up the sides of a lightly greased, high-sided, 23cm/9in spring-release tin.
3. make the filling: sprinkle the gelatinè over the evaporated milk in a small pan and allow to soften for 1 minute. Warm over a low heat, stirring until the gelatinè is completely dissolved, about 3 minutes.
4. In a food processor, whizz the cocoa powder, vanilla, cottage cheese, brown sugar and yoghurt until smooth.
5. Add the milk and gelatinè mixture and pulse until well mixed.
6. Pour into the prepared crust and chill until set, about 3 hours.
7. Unmold, slice with a warm knife and garnish each piece with a paper-thin orange slice or blanched orange zest to serve.