Lemon Mousse With Figs

Mix all the ingredients for the base (first 4) in a heatproof bowl.
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.
Put it in the freezer as you prepare the rest of the ingredients.
Rehydrate the leaves of gelatine in very cold water, following the instructions on the packet.
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.
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.
Simmer for a couple of minutes until warm to the touch, then remove from the heat and work with a whisk until cool.
Stir the cream cheese and creme fraiche in a mixing bowl until smooth.
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.
Spoon into ramekins or glass dishes and leave to set in the fridge for 2-3 hours.
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.
Cut the figs in half and place a couple on top of each mousse.