Step 1

Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.

Step 2

Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.

Step 3

Squeeze the gelatin leaves to remove any excess water, then add them to the pan, stirring constantly about 30 seconds, or until the gelatin is melted.

Step 4

Drizzle about 2 teaspoons honey into the bottom of 6 (4-ounce) molds. Ladle the cream mixture into each. Refrigerate for several hours, until thoroughly chilled.

Step 5

To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate. Drizzle with the remaining honey and garnish with hazelnuts, if desired.