Soak the gelatine in cold water. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Mix cream, vanilla bean and seeds, lemon peel and 1 tablespoon sugar in a pot. Bring to a simmer. Add the gelatine sheets and dissolve in the cream mixture while stirring. Pour the mixture into two small heart ramekins (each about 100 ml or 1/2 cup). Refrigerate for about 3 hours.
Melt the remaining sugar in a small nonstick pan. Add almonds and cook until caramelized. Pour out onto a piece of oiled aluminum foil and let stand until dry.
Peel one of the tangerines and remove the white pith. Cut tangerine into slices. Rinse figs, pat dry and cut into wedges. Cut remaining tangerine in half and squeeze juice. Mix with honey. Dip molds briefly in hot water and unmold onto dessert plates. Top with fruit and almonds and drizzle with tangerine juice mixture. Garnish with lemon balm leaves.