Simmer milk in a saucepan and whisk egg yolks with sugar until frothy.
Whisk honey and warm milk into the egg mixture.
Thicken the custard over a bain-marie until it coats the back of a spoon.
Stir softened gelatine into the hot custard until fully dissolved.
Sieve the custard into a clean bowl and refrigerate for one hour.
Fold whipped cream into the almost-set custard.
Dissolve sugar in port over heat and stir in softened gelatine.
Sieve the port jelly and allow it to cool without setting.
Spoon mousse into lined ring moulds and refrigerate for 90 minutes.
Pour jelly over the set mousse and refrigerate for one hour.
Unmould the mousse by briefly dipping in hot water.
Garnish with raspberries, drizzled honey, and fresh figs.