Photo: Dan Jones
Lightly oil 6 x 175ml mini pudding basins and place upside down to drain while you make the jelly. Soak 1 sheet of the gelatine in a bowl of cold water. Meanwhile, heat the lemon juice and caster sugar in a small saucepan, stirring to dissolve. Squeeze the excess water from the gelatine and stir into the lemon mixture, then set aside until cool and almost starting to set. Gently whisk in the chilled prosecco, then divide the jelly between the pudding moulds and chill for 2-3 hours until set.
Soak the remaining gelatine leaves in cold water and heat the honey, buttermilk and cream together in a saucepan. When the honey has dissolved, bring the mixture just to a simmer then remove from the heat. Squeeze the excess water from the gelatine and whisk into the hot cream. Allow to cool to room temperature before pouring on top of the jellies. Place in the fridge to set for at least 4 hours.
To serve, dip the pudding moulds very briefly in hot water to loosen the panna cottas. Tip on to serving plates and decorate with a little honeycomb and a drizzle of honey.