Combine the gelatin with 3 tablespoons of warm water and set aside.
Combine the cream and sugar in a small pot and bring to a boil. Remove from heat and add the gelatin mixture, stirring until it’s dissolved. Add the vanilla and stir to combine. Pour into a heat-proof bowl and set the bowl into an ice bath to come to room temperature. Once cooled, pour the mixture into six ramekins or small bowls and refrigerate for 3+ hours (it’s worth the wait!).
To serve, combine the honey and vinegar and spoon onto the top of each ramekin. Garnish with sea salt and whole pink peppercorns.