Photograph: Yuki Sugiura
Mix together the honey, cream, cream cheese and lemon juice in a bowl until smooth and combined. Pour into 2 x 150ml muslin-lined dishes or ramekins (or traditional coeur à la crème dishes). Cover loosely with clingfilm and chill overnight until set. Put the dishes or ramekins on a plate to catch any liquid that drains off (over the sides or through the holes in the bottom of the coeur à la crème dishes).
Meanwhile, heat the raspberries in a small pan with the icing sugar, stirring until soft and juicy. Bubble for a minute then sieve to discard the seeds. Leave the sauce to cool.
To serve, turn the puddings out on to serving plates, carefully remove the muslin and spoon the raspberry sauce around them. Scatter over the pomegranate seeds and serve with the fig wedges.
Get ahead: make these the day before so they have time to set.
Kitchen secret: you can find traditional coeur à la crème moulds in specialist kitchenware shops.