For the Panna Cotta:

1. Sprinkle a tbsp of gelatin over the 2 tsp of half and half to bloom for 5 minutes.
2. Pour the cream and half and half into a pot to warm with the sugar. Keep the heat low; you don’t want the cream to simmer or boil.
3. Stir until sugar dissolves, and add the saffron threads and stir until the threads infuse the cream with flavor. Take off the heat and stir in the gelatin.
4. Place back on low heat, stirring to dissolve the gelatin completely. Be careful not to overheat the cream, as it will ruin the thickening power of the gelatin.
5. Take a little bit of the cream between your fingers to test if the gelatin is completely dissolved.
6. Either use a non-stick spray or another way of greasing your ramekins or glass bowls. Pour the cream evenly into 4 ramekins/bowls, depending on size. Cover and refrigerate for 2-4 hours if serving in a ramekin or overnight if loosening and inverting onto a dessert plate.

For the sauce:

1. Melt the butter in a small pan.
2. Add the sugar and stir continuously on medium-low heat until the butter and sugar melt and emulsifies.
3. Then slowly add the water, stirring as you do. Simmer for a minute, then continuously stir the honey, cinnamon, and salt. Finally, add the bourbon and simmer until the sauce begins to thicken.
4. To serve, simply spoon the sauce over the panna cotta and enjoy!