Hold each fig leaf briefly over a gas flame, or press it into a dry hot pan for about 20 seconds a side, until it goes limp and smells hot and green. Do not let it blacken. This is where the aroma comes from and skipping it gives you a much duller result.
Tear the warmed leaves roughly and put them in a saucepan with the cream, milk and sugar. Warm gently until the sugar dissolves and the surface just begins to steam. Do not boil.
Take off the heat, cover, and infuse for 45 minutes. Then taste. It should smell distinctly of coconut and green almond. If it is faint, warm gently again and give it another 15 minutes.
Soak the gelatin sheets in cold water for 5 minutes until soft, then squeeze out. If using powdered, sprinkle over 2 tbsp cold water and leave to bloom.
Strain the cream through a fine sieve, pressing the leaves to get everything out, then discard them. Rewarm the cream gently until just hot to a fingertip, not simmering.
Whisk in the gelatin and the salt until fully dissolved. Pour into six glasses or moulds.
Chill at least 4 hours, ideally overnight. It should tremble, not hold a knife mark.
Shortly before serving, toss the halved figs with the honey, olive oil, lemon peel and flaky salt. Roast at 200 C (400 F) for 12 to 15 minutes until slumped and sticky.
Spoon the warm figs and their syrup over the cold panna cotta and serve straight away.
