In a saucepan, heat up the cream and honey.
Add the rooibos teabags and allow to steep for 5 minutes over a gentle simmer.
In a small bowl, combine the gelatin and cold water and allow to bloom.
Once the rooibos has finished steeping, remove the saucepan from the heat and add the bloomed gelatin.
Whisk together and pour over the set vanilla Panna Cotta layer.
Refrigerate and allow to set before enjoying!