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In a small saucepan, sprinkle gelatin over half-and-half; let stand for 1 minute.
Heat over low heat, stirring until gelatin is completely dissolved.
Stir in the whipping cream, honey, lemon zest and salt.
Cook and stir until blended.
Pour into seven 6-oz. ramekins or custard cups.
Cover and refrigerate for at least 5 hours or until set.
In a small bowl, combine the berries, sugar, lemon juice and, if desired, amaretto.
Cover and refrigerate for at least 30 minutes.
Unmold panna cotta onto dessert plates; serve with berry mixture.