Pour cream in a sauce pan, add sugar and mix over medium heat until the sugar has dissolved. Bring to a simmer (don’t boil) and take off of the stove. Let it cool down a bit.

Juice lemons and strain the juice through a sieve to get rid of seeds and flesh, if any.

When the cream has cooled down a bit, add in the gelatin (it should look like a jelly) and stir until it has dissolved.

Pour into 4 small cups and refrigerate 4+ hours (for best results overnight).

Meanwhile prepare the fig butter: Wash the figs (place 1 aside for decoration), cut them into quarters and transfer to a frying pan/sauce pan. Throw in butter and simmer until the figs have soften. Taste it. If you are happy with its taste you are done. If it’s too sweet for you add the rest of your lemon juice and stir. Taste it and add more lemon juice or honey (if not sweet enough).

Turn off the heat and let it cool down for 5 minutes before pureeing in a food processor until smooth. At this point you will have thicker butter. Transfer it into a small bowl, cover with cling film and keep in the fridge until needed.

Once the panna cotta has set, spoon the fig butter over (3-4 teaspoons in each cup/glass/jar) and decorate with a quarter of fresh fig and you are ready to serve!