Lemon Verbena Panna Cotta with Honey Glazed Figs

Preparation

1. 1
   To make the panna cotta, place the milk in a large bowl or Pyrex jug and add the gelatin. Whisk together thoroughly so that the gelatin is fully dissolved in the milk.
2. 2
   Place the cream, honey, sugar, and lemon verbena leaves in a saucepan. Bring the mixture to a boil, stirring frequently to ensure the honey has dissolved. As soon as the mixture boils, remove from the heat and let it cool for 5 minutes.
3. 3
   Slowly incorporate the cream mixture into the milk, whisking constantly. Add the crème fraiche and lemon zest and whisk again. Remove the lemon verbena leaves.
4. 4
   Carefully pour the panna cotta mixture into eight small bowls or ramekins. Cover with plastic wrap and refrigerate for a minimum of 2 hours. You can make the dessert up to two days ahead.
5. 5
   Place the fig quarters on top of each panna cotta.
6. 6
   Heat the honey with 1 tablespoon of water in a small saucepan. When the mixture is runny and pourable, spoon the warm honey over the figs. Serve immediately.