Soak gelatin in cold water. Chop 200 g figs and cook in white wine for 5 minutes on 1 or automatic heat 5-6. Blend with a hand blender and let the squeezed gelatine melt in it.
Beat egg yolks with sugar, juice of one lemon and milk in a bain-marie until thick. Stir in fig puree, stir the cream cooled on iced water.
Whip the whipped cream until stiff. Fold 2/3 of it into the cream and chill for 1/2 hour. Cut the remaining figs into slices. Serve the cream garnished with figs and the remaining whipped cream.