This is an unusual taste combination that I thought up while haring around the furthest reaches of Amersham and Ruislip trying to find a goat farm - but I think it works well.
Pour the cream and milk into a heavy-bottomed saucepan. Add the vanilla pod and seeds to the cream and milk mixture. Add the herbs. Gently bring cream and milk to the boil, stirring occasionally, then remove from the heat. Leave to stand for five to ten minutes to allow the flavour of the herbs and vanilla to infuse into the cream. (The herb flavours shouldn't be overpowering though, so don't leave them for too long.) Using a sieve, strain the liquid into a clean bowl. Add the honey according to taste.
Soak the gelatine sheets for about a minute in cold water to soften. Add the gelatine to the honey liquid mixture and stir until the gelatine has completely dissolved. Cover and leave to cool.
Pour panna cotta mixture into six small dariole moulds or ramekins and leave to set in the fridge for at least two to three hours or overnight. The desserts can be made a day or two ahead to this point, if stored in the fridge and covered with clingfilm.
To serve, tip moulds upside down over the individual plates you wish to serve them on and tap each dessert out of the mould. You may need to dunk the outside of the mould very briefly in hot water before trying to get them out. If this is the case, dry the mould before holding it over the plate; you don't want water on it. Alternatively, you can run a mini-blow torch over the outside very quickly.
Serve immediately with a little drizzle of honey and a spriglet of rosemary, thyme or a bay leaf on top.
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