1 cup cream
1/8 cup milk
1 tablespoon dried lavender flowers or 2 drops food grade lavender oil
1 teaspoon gelatine powder
Add the cream, milk and lavender flowers into a small saucepan and heat gently on the stove. When the mixture is hot, but not boiling, remove it from the heat and add honey powder. Mix to combine and make sure all of the honey powder has dissolved.
In a small bowl or ramequin, dissolve the gelatine in 1 tablespoon of boiling water, and then add to the milk mixture and whisk well to combine thoroughly.
Pour the mix through a small sieve into your serving dishes. Let the dishes cool on the bench, and then put in the fridge for 1-2 hours to set.
Remove from the fridge and top with fresh figs and ginger syrup to serve.