2.Place cloves, cream and milk in medium saucepan; stand 10 minutes.
3.Sprinkle gelatine and sugar over cream mixture; stir over low heat, without boiling, until gelatine and sugar dissolve. Stir in extract. Strain mixture into medium jug; cool to room temperature.
4.Divide mixture among moulds, cover; refrigerate 3 hours or until set.
5.Quarter figs. Stir honey in small saucepan until warm.
6.Turn panna cotta onto serving plates; serve with figs drizzled with warmed honey.
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