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Combine the white vinegar, water, sugar, salt, garlic, coriander seeds, mustard seeds, and black pepper in a small saucepan. Bring to a boil over high heat. Reduce to a simmer and continue simmering for 5 minutes. Turn off the heat.
Wrap the tarragon and thyme in a piece of cheesecloth and tie with string. Place in a canning jar or plastic container with the radishes. Pour the hot vinegar mixture over the radishes and let cool for 1 hour on the counter. (Can be made several days ahead. Refrigerate until needed.)
Submerge the gelatin in a large bowl of ice water. Bring 1 cup of the cream to a simmer in a small sauce pot over medium-high heat. Remove the gelatin from the water and squeeze gently to remove excess water. Add to the hot cream; whisk until smooth and the gelatin is dissolved. Remove from the heat and reserve.
Place the ricotta in a food processor. With the machine running, slowly add the remaining cream; continue blending until the mixture is creamy and smooth. Add to the warm cream, whisking until combined. Strain through a fine-mesh sieve. Add lemon juice, lemon zest, salt, and truffle oil to taste. Pour into 4-ounce ramekins or jars and refrigerate until set, at least six hours and up to overnight.
Remove the panna cottas from the refrigerator 1 hour before serving. Garnish with lamb’s lettuce and pickled radishes.