1. Follow the recipe to make a pastry cream. Set aside.
2. In a food processor, mix the ricotta, sugar, rum, and orange juice until the mixture is smooth and creamy. Pour into a bowl and gently add the pastry cream.
3. Refrigerate for 1 hour or until the next day.
4. Cut the figs in half. Melt the butter in a pan. Add the honey and figs, cut side down. Cook uncovered, over medium heat, for 5 minutes. Let cool.
5. Serve the figs with spoons of ricotta mousse.