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Start by making the fig leaf panna cottas. Gently heat the milk, cream, sugar and fig leaves until they come to a simmer. Remove from the pan and leave to steep for 30 minutes.
Strain the mixture into a clean pot and discard the fig leaves.
Bring the strained cream mix to a gentle boil over a medium-high heat for around 5 minutes. Squeeze the excess water from the gelatin leaves, then whisk them through the hot cream until dissolved.
Stir through the honey, then pour the cream mix into moulds and leave to cool for around 30 minutes.
Transfer the moulds to the fridge and leave to cool for 6 hours.
Meanwhile, make the burnt honey and fig chutney. Add the honey to a pot over a medium-high heat and let it bubble and cook until darkened and caramelised.
Carefully whisk in the apple cider vinegar, then add in the fresh figs, sultanas and salt.
Stir well, then cook down for around 40 minutes on a medium low heat until thick and sticky.
To serve, dip each of the panna cotta moulds into hot water for 20 seconds then turn upside down onto a serving plate. Serve the panna cottas with some quartered fresh figs, honeycomb, and a drizzle of olive oil and balsamic reduction.