For the Panna cotta:
375ml (1 1/2 cups) milk (165273)
375ml (1 1/2 cups) cream (165079)
70g (1/3 cup) caster sugar (172323)
100g blue cheese (160639)
3 tablespoons boiling water
3 tablespoons powdered gelatine (74721)
Spray eight 125ml (1/2 cup) capacity metal or plastic dariole moulds with oil to lightly grease. Place on a tray. Combine milk, cream and sugar in a saucepan over medium heat. Heat mixture until almost boiling, making sure sugar is dissolved.
Crumble in blue cheese and stir until melted.
Place boiling water in a small heatproof bowl. Sprinkle the gelatine and whisk with a fork to remove any lumps. Make sure the gelatine has fully dissolved and isn’t grainy to touch. Add gelatine to the panna cotta mix and whisk to combine. Strain mixture through a fine sieve into a large heatproof glass bowl.
Whisk panna cotta mixture over a bowl of iced water (use lots of ice in there) until cooled and slightly thickened. This helps with even setting and makes it lighter. Pour mixture equally among prepared moulds. Cover loosely and place in the fridge for 6 hours to set.
20g pinenuts (172777)
Thyme leaves for garnish (165256)
Toast pinenuts in an oven set at 150C for 5-7 minutes or until golden, then roughly chop.
Slice figs into quarters or eighths if figs are large.
Gently tip panna cotta out in the middle of a small plate. Arrange 4 slices of figs around the panna cotta. Place a cube of honeycomb on top, alternatively, warm some honey and drizzle around the plate. Sprinkle over chopped pinenuts and garnish with some fresh thyme leaves.