Panna Cotta

In a small bowl, stir the gelatin with the water and let it stand until evenly moistened, about 5 minutes.

Fill a large bowl about halfway with ice cubes, then add enough cold water to cover the ice. This will help cool the panna cotta mixture later.

In a medium saucepan over medium heat, combine the cream, milk, honey, sugar, and salt. Bring the mixture just to a simmer.

Remove the cream mixture from the heat. Add the bloomed gelatin, vanilla extract, and rum or bourbon, and stir until the gelatin is fully dissolved. Immediately pour the mixture into a medium bowl. If the mixture stays in the hot pan too long, it will start to congeal around the edges; if this happens, simply whisk it gently until smooth.

Set the bowl into the prepared ice bath. (You may want to do this in the sink as the bowl with the cream mixture will displace some of the water in the ice bath.) Let it sit, stirring occasionally, until the mixture reaches room temperature, about 30 minutes.

Pour the panna cotta mixture into six ½-cup ramekins or dessert glasses (see note below if you plan to unmold them). Cover with plastic wrap and refrigerate until set, at least 3 hours.

Before serving, top each panna cotta with a thin layer of warmed caramel sauce and a sprinkle of flaky sea salt.