Soak the gelatin sheets in cold water to soften, or put the gelatin powder in 1 ½ tablespoons of water and leave to soak and swell.
Heat the fresh cream with the honey, the cinnamon stick and the aniseed until it begins to boil, remove immediately from the heat, remove the cinnamon and the aniseed and mix in the gelatin sheets well strained or the soaked powdered gelatin.
Let the cream cool and thicken and stir in the dried fruits and the hazelnuts and walnuts. Divide the mixture into 4 individual aluminum cups (big enough for about 2/3 of a cup) and place in the fridge for at least 4 hours.
To remove from cups, dip for a few seconds in a basin with hot water and serve with the fruit sweet preserves.
600g (2 cups + 7 tbsps) fresh cream
100g (5 level tbsps) honey
1 stick of cinnamon
1 pod aniseed
2 gelatin sheets or 1 tsp gelatin in powder
150g finely chopped (1 cup approx.) dried fruit (figs, apricots etc)
100g finely chopped (1 cup approx.) mixed hazelnuts and walnuts
2 tbsps orange liqueur
Fruit sweet preserves for serving (bitter orange, quince)