Oil the inside 6 small 6 oz. ramekins with a thin layer.

Sprinkle the gelatin over cold water. Allow to rest while everything else cooks.

Add the port, balsamic vinegar, lemon juice, and sugar to a saucepan over medium heat. Stir until the sugar is dissolved and the liquid is reduced by half.

Remove from the heat and add in the bloomed (softened) gelatin. Stir until dissolved.

Pour through a strainer into serving ramekins. Place in the fridge to set.

Place the cold water in a small dish. Sprinkle the gelatin on top and stir. Allow to sit for 5 minutes at least to soften and absorb the water.

While the gelatin softens, combine the heavy cream, milk, caster sugar, and spices into a sauce pan.* Turn the heat on medium-low and stir continuously. Stir until the sugar is dissolved.**

Add in the gelatin and remove from the heat. Stir until all the gelatin is dissolved. Test this on the back of a spoon dipped in your cream.***

Place your saucepan in an ice bath and stir slowly until it reaches room temperature and starts to thicken. Remove the saucepan from the ice bath and pour through a strainer into the ramekins on top of the geleé.

Place in the fridge to set at least 4 hours or overnight. (Test it in the morning!)

10 minutes before serving, slice the figs and place in an oven safe dish. Drizzle with honey. Place under a high broiler for 5 minutes until the honey is caramelized. Remove from the oven and let cool.

Remove the panna cotta ramekins from the fridge. Soak the base of each in a hot water bath. Run a thin knife around the edges of all the panna cotta. Place serving dish over the base of the ramekin and shake until the panna cotta falls out.

Garnish with broiled figs, sprinkled cardamom and serve with a glass of ruby port!