For honeysuckle gelatin: In a large container, combine cream and 1 cup honeysuckle. Cover, and refrigerate for at least 6 hours or overnight. Strain mixture through a fine-mesh sieve into a separate container; discard solids. Store, covered, in refrigerator for up to 3 days.
In a small bowl, combine lemon juice and gelatin; set aside to soften.
In a large saucepan, combine honeysuckle cream, sugar, remaining 1 cup honeysuckle blossoms, vanilla bean, and vanilla extract over medium-high heat. Bring mixture to a boil. Reduce heat to medium, and simmer until sugar is dissolved, about 3 minutes. Remove from heat, and allow cream to steep for 10 minutes. Stir in gelatin mixture, whisking until all gelatin solids are dissolved. Strain mixture through a fine-mesh sieve into a container; discard solids. Pour mixture into a 10-cup silicone Bundt pan. Refrigerate for 4 to 6 hours, or overnight.
For lemon curd gelatin: In a small bowl, combine gelatin and ½ cup water; set aside to soften.
In a medium saucepan, combine sugar, lemon juice, half-and-half, egg yolks, and vanilla extract over medium-high heat. Cook mixture, whisking constantly, until a candy thermometer registers 160°. Add gelatin mixture, whisking to combine. Strain mixture through a fine-mesh sieve into a bowl; discard solids. Let cool to room temperature, about 30 minutes. Pour lemon curd gelatin over honeysuckle gelatin layer. Refrigerate for 4 to 6 hours, or overnight.
To unmould, gently run a small knife around outer edge of pan to break seal. Dip bottom of pan in warm water for about 15 seconds. Invert onto a serving plate, and carefully remove pan. Serve chilled. Garnish with honeysuckle, if desired. Store, covered, in refrigerator for up to 3 days.
Recipe by Victoria at https://victoriamag.com/honeysuckle-meyer-lemon-panna-cotta-recipe/