- 320ml/11fl oz milk
- 4 free-range eggs, yolks only
- 100g/3½oz caster sugar
- 60g/2¼oz honey
- 2½ leaves gelatine
- 250ml/9fl oz double cream, whipped to stiff peaks
- 90g/3oz sugar
- 90ml/3fl oz port
- 2 leaves gelatine
- fresh figs, sliced into quarters
- Bring the milk to a simmer in a saucepan. Whisk the egg yolks and caster sugar in a bowl until pale and frothy, then add the honey and slowly whisk in the warm milk. Stand the bowl over a pan of simmering water (ensure the bowl does not touch the water) and gently cook, whisking continuously until thickened and the mixture coats the back of a spoon.
- Soften the gelatine leaves in a little cold water for five minutes, wring out the excess water and stir the gelatine into the custard until dissolved. Pass the custard through a fine sieve into a clean bowl and chill in the refrigerator. When the custard is almost set (about an hour) fold in the whipped cream.
- For the port jelly, mix the sugar and port in a saucepan and boil until the sugar has dissolved. Soften the gelatine leaves in a little water for five minutes, wring out the excess water and stir the gelatine into the hot liquid until dissolved. Pass the jelly through a fine sieve into a bowl and allow to cool but not set.
- To assemble, seal the bottom of six ring moulds with clingfilm. Spoon the mousse into the moulds, leaving space at the top to add the port jelly. Refrigerate until set (at least 1½ hours). Pour the jelly on top of the mousse. Refrigerate until set (about one hour).
- To serve, suspend the moulds in hot water for 30 seconds then carefully remove the clingfilm. Place each mousse onto a plate. Place a few raspberries on top of the mousse and drizzle a little honey over the top. Arrange the fig slices around the mousse.