Ingredients

Step by step

1. Put the white chocolate in a heatproof bowl with the liqueur and half of the double cream. Melt over a pan of barely simmering water. Stir until smooth then cool to room temperature.
2. Whip the rest of the double cream with the soured cream to soft peaks, then gradually whisk in the cooled chocolate. Spoon into 6 glasses and chill for at least 4 hours (and up to 3 days).
3. To make the caramel stars, first line a baking tray. Place the sugar in a pan with 4 tablespoons of water, cover with a lid and place over a medium heat for 2 minutes, swirling the pan once or twice. Condensation will form on the lid and wash down the sides of the pan, preventing crystals from forming. Check that the sugar has fully dissolved (heat for another minute if not) then boil briskly, uncovered, until you have a golden brown caramel.
4. Remove the pan from the heat and cool for a minute or two so the caramel thickens up a little. Use a spoon to drizzle 8 rough star shapes on the lined baking tray (the 2 spare allow for breakages). Leave to cool and set (the stars can be stored between layers of baking paper in an airtight container for 2 days). Return the pan to the hob, add the almonds and cook for 1-2 minutes on a medium heat to toast lightly. Remove from the heat and add the butter, a pinch of salt and then the liqueur; it may curdle slightly, but comes back together as it cools. Leave to cool (keep for up to 2 days, at room temperature).
5. Just before serving, heat a non-stick frying pan on the hob and cut the figs in half vertically. Put the brown sugar on a small plate and press the cut sides of the figs in to get a good crust of sugar. Add to the hot pan, sugared side down, and cook for 2 minutes on a medium heat until caramelised. Add the butter to melt into the caramel, flip the figs and cook for 1-2 minutes on the other side. Remove to a plate to cool.
6. To serve, spoon some toffee nuts and sauce on top of each mousse and add a cooled fig half and a caramel star to each glass.