Method
Put the gelatine right into a bowl of iced water and then leave to melt for 5 minutes. Pour the milk and cream right into a small pan and produce towards the boil.
Take away the softened gelatine in the iced water, lightly squeeze the excess water and stir in to the milk and cream. Remove in the heat and stir before the gelatine has dissolved.
Pour this mix via a fine sieve (to get rid of any protuberances) right into a normal size bowl. To begin chilling the mix and also to let it start setting, fill a bigger bowl with iced water and put the little bowl inside inside it.
Once the mixture begins to thicken slightly, pour within the Greek yogurt and stir until completely combined and smooth.
Pour the mix into four panna cotta moulds (2cm/in deep x 10cm/4in wide), cover with cling film, devote the fridge and then leave to create not less than three hrs.
Heat the honey inside a pan on the medium heat. Once the honey begins to boil quickly, add some figs and prepare for 2 minutes, stirring a few occasions.
For everyone the panna cotta, dip each mould right into a little warm water, preferably from the just steamed kettle, for just two-3 seconds. Come out onto four serving plates. Spoon the figs and hot honey round the panna cotta and serve.