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Pour the water into a small bowl. Sprinkle the powdered gelatin over the water, and mix well. Set aside until the gelatin absorbs the water.
If using gelatin sheets, break the gelatin sheets in half. Fill a small bowl (that can fit the gelatin sheets) with cold tap water and submerge the gelatin sheets in the water. Set aside for at least 10 minutes until the gelatin softens. Before using the gelatin sheets, remove them from the water bowl and squeeze excess water out.
Place the half and half in a small saucepan, along with the honey, salt, and vanilla.
Heat over medium heat and stir the mixture while it's heating. Make sure the salt and honey dissolve and mix into the base. Do NOT allow the mixture to come to a boil.
When the half and half - milk base is steaming, remove it from the heat.
Add the bloomed gelatin straight into the hot mixture and gently stir / whisk until the gelatin has completely dissolved.
Add the heavy cream and stir it in.
Divide the mixture into 6 dishes (with a ¾ cup capacity). Each serving will be about ½ cup capacity.
Make sure to stir the panna cotta mixture each time you pour it into a serving dish so that the vanilla seeds are properly dispersed through the mixture.
Allow the panna cotta to cool down slightly, then cover them with plastic wrap and store in the fridge overnight.