• 1 cup dried California figs
• 2 sheets gelatin
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup granulated sugar

• 1 cup whipping cream
• Honey; to taste
• 4 amaretti cookies; for garnish

Lightly oil six 4- or 6-ounce custard cups or ramekins or a single 1-quart mold; set aside. In small bowl, combine figs with warm water to cover; set aside until softened, about 15 minutes. Soften gelatin sheets in warm water according to package directions.

Combine cream, milk and sugar in 1-quart saucepan and heat to boiling over medium-high heat, stirring frequently. Meanwhile, turn figs and any remaining water into food processor or blender container; process until smooth purée. Stir fig purée into hot mixture and remove from heat. Add softened gelatin and stir until dissolved; strain through mesh strainer. Divide and spoon into prepared molds or mold. Chill until set.

In chilled mixing bowl, beat chilled heavy cream until stiff peaks form. Add honey to taste, and store in refrigerator until ready to serve. Add amaretti to dry container for food processor or blender and process until coarse crumbs; set aside. To serve, gently unmold panna cottas and arrange on individual serving plates. Top with Honey Whipped Cream and cookie crumbs.