1. Pour the 3 tbsp cold water into a small bowl and sprinkle gelatin sheets over it, then let it sit for 5-10 minutes, or until the gelatin powder softens and becomes spongy.
2. In a medium saucepan, combine the heavy cream, honey, and the vanilla extract (or vanilla seeds).
3. Cook over low-medium heat, stirring it with a wooden spoon until the honey or sugar dissolves and the mixture is hot – make sure to not let it boil.
4. If you used a vanilla bean pod, remove it. Otherwise, add the softened gelatin to the hot cream mixture to the creamy texture and stir until the gelatin has completely dissolved.
5. Stir in the whole milk until well combined and the mixture is smooth.
6. Pour the mixture into ramekins or molds lightly greased with olive oil (this helps if you want to put the panna cotta onto a plate later). 
7. Put the panna cotta into the fridge for at least 4h, or leave it in the fridge overnight.

That’s it! To serve it, you can either leave it in the cup or bowl or unmold it by running a knife around the edges and inverting it onto a serving plate. Garnish it with fresh berries, fruit compote, or a drizzle of honey, chocolate, or caramel sauce.