Sprinkle the gelatin over 3 tbsp cold water in a small bowl and let it sit for 5 minutes until it blooms into a soft, spongy mass.

Combine the heavy cream and whole milk in a small saucepan over medium-low heat. Warm until the surface just begins to steam, about 3 to 4 minutes. Do not boil.

Remove from heat, add the jasmine tea leaves, and steep for exactly 4 minutes. Strain through a fine-mesh sieve into a clean bowl or jug, pressing the leaves gently to extract flavor.

Whisk the honey into the warm strained cream until fully dissolved.

Add the bloomed gelatin to the warm cream mixture and whisk steadily for about 60 seconds until no lumps remain and the gelatin is fully incorporated.

Let the mixture cool to room temperature, about 10 minutes, stirring occasionally to prevent a skin from forming.

Lightly brush 4 small ramekins (about 120 ml each) with a neutral oil using a folded paper towel.

Pour the cream evenly into the prepared ramekins. Cover each with plastic wrap and refrigerate for at least 4 hours, or overnight, until firmly set but still slightly wobbly at the center.

To unmold, run a thin knife around the edge of each ramekin, place a chilled plate over the top, and flip in one confident motion. Shake gently if needed until the panna cotta releases.

Drizzle with a little extra honey and serve immediately with fresh berries or a light fruit compote if you like.