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1
Mix all the ingredients for the base (first 4) in a heatproof bowl.
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2
Make a bain marie by sitting the bowl over a saucepan of simmering water and heating the mix for a few minutes until it starts to thicken.
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3
Put it in the freezer as you prepare the rest of the ingredients.
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4
Rehydrate the leaves of gelatine in very cold water, following the instructions on the packet.
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5
When the gelatine is ready, gently warm up the lemon juice in a saucepan and dissolve the gelatine in it, then remove from the heat.
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6
Make a Swiss meringue by mixing the egg whites and sugar in a heatproof bowl and sitting the bowl over a saucepan of hot water to form a bain marie.
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7
Simmer for a couple of minutes until warm to the touch, then remove from the heat and work with a whisk until cool.
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8
Stir the cream cheese and creme fraiche in a mixing bowl until smooth.
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9
Mix in the posset base from the freezer, then add the lemon juice and gelatine and stir well, and lastly fold in the Swiss meringue.
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10
Spoon into ramekins or glass dishes and leave to set in the fridge for 2-3 hours.
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11
When it's time to serve, put the honey into a pan, throw in the figs, and toss them over a low heat for a couple of minutes until evenly coated.
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12
Cut the figs in half and place a couple on top of each mousse.
