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1. Combine figs, honey and water in a pan and bring to the boil until sugar is dissolved
2. Add bicarb soda, remove from heat, and process to a coarse paste in the robocoup
3. Place the eggs, yolks and sugar in a bowl over a bain marie and whisk until thick and pale
4. Remove from the heat and whisk until cool enough to incorporate the cream (approx 30°C)
5. Fold through the fig and honey mix
6. Whisk the cream until soft peak, fold through the sabayon
7. Pour into a shallow lined baking tray and freeze until firm
8. Serve between two ginger snap biscuits