1. Prepare the Crust:

1. In a saucepan, combine heavy cream, milk, honey, and chamomile tea bags. Heat over medium until steaming but not boiling, stirring to dissolve honey. Remove from heat, cover, and let steep for 15 minutes.
2. Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes. Remove tea bags from cream mixture, reheat gently, then whisk in bloomed gelatin until fully dissolved. Stir in vanilla extract.
3. Strain mixture through a fine-mesh sieve into a pitcher. Divide among 4 ramekins or glasses. Cover and refrigerate for at least 4 hours or until set.
4. Preheat oven to 400°F (200°C). Place prosciutto slices on a baking sheet lined with parchment paper. Bake for 8-10 minutes until crispy. Let cool, then crumble.
5. To serve, top each panna cotta with crispy prosciutto crumbles and garnish with chamomile flowers if desired.