1. In a medium saucepan, combine the heavy cream, 1/4 cup honey, and lavender buds. Heat over medium, stirring occasionally, until the mixture just begins to simmer.

2. Remove the pan from heat and let the lavender infuse the cream for 30 minutes.

3. Strain the cream through a fine-mesh sieve, pressing on the lavender to extract as much flavor as possible. Discard the lavender.

4. Return the strained cream to the saucepan and sprinkle the gelatin over the surface. Let stand for 5 minutes to bloom.

5. Place the saucepan over medium heat and whisk the mixture until the gelatin has fully dissolved, about 2-3 minutes.

6. Remove from heat and stir in the vanilla and a pinch of salt.

7. Divide the panna cotta mixture evenly among 6 ramekins or small bowls. Refrigerate for at least 4 hours, or until set.

8. When ready to serve, run a knife around the edges of the ramekins and invert the panna cottas onto plates. Drizzle with additional honey and serve chilled.