Bring the cream, milk, sugar and rosemary to the boil in a pan, reduce the heat, simmer for approx. 10 mins.
Remove the pan from the heat. Stir the gelatine into the hot liquid, pour through the sieve into a measuring cup, pour into the prepared moulds, leave to cool, cover and leave to set in the fridge for approx. 6 hrs. or overnight.
Simmer the kumquats with the honey and water for approx. 10 mins. (covered). Add the rosemary and thyme, simmer for approx. 5 mins. Leave the sauce to cool.
Carefully separate the panna cotta from the mould using the tip of a knife, briefly dip the mould into warm water, turn the panna cotta out onto a plate, top with the kumquats.