Bring the cream, milk, honey and sesame 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 a sieve into a measuring cup, pour into the prepared dish, leave to cool. Cover and leave to set in the fridge for approx. 4 hrs. or overnight.
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Immediately transfer half of the mixture to a sheet of baking paper, sprinkle with the sesame seeds and salt, leave to cool.
Return the pan to the heat. Pour in the water and lemon juice, simmer for approx. 3 mins. to form a syrup.
Carefully separate the panna cotta from the dish using the tip of a knife, briefly dip the dish in warm water, turn the panna cotta out onto a plate, drizzle with the syrup, break the brittle into pieces and serve with the panna cotta.