For the sage panna cotta:

1. Line a quarter sheet pan with parchment paper (or lightly oil 8 ramekins if using).
2. In a small bowl, sprinkle the gelatin over the cold water and let sit for 5 minutes.
3. Add heavy cream, milk, sugar, salt, and sage leaves to a saucepan. Warm over mediumlow heat, stirring occasionally, until steaming and the sugar dissolves, 5-7 minutes. Do not boil.
4. Remove from the heat, cover, and let the sage steep for 15 minutes.
5. Strain out the sage leaves and return the infused cream mixture to the saucepan.
6. Warm gently over low heat. Add the bloomed gelatin and whisk until fully dissolved, 1-2 minutes.
7. Whisk in the vanilla extract.
8. Pour into the prepared sheet pan (or ramekins). Refrigerate until fully set, at least 4 hours or overnight.

For the peach sorbet:

1. Combine sugar and water in a small saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves, 2-3 minutes. Remove from the heat and chill completely.
2. Purée the peaches with the chilled syrup, lemon juice, and salt in a blender until very smooth.
3. Strain through a fine-mesh sieve.
4. Chill the base until very cold, at least 2 hours.
5. Churn in an ice cream maker according to the manufacturer’s instructions.
6. Transfer to a container and freeze until scoopable, at least 2 hours.

For the honeycomb crumble:

1. Line a baking sheet with parchment paper.
2. Combine granulated sugar, honey, water, and corn syrup in a saucepan over medium heat. Cook without stirring until the mixture reaches 300 degrees, 8-12 minutes.
3. Remove from the heat. Quickly whisk in the baking soda. The mixture will foam up.
4. Immediately pour onto the parchment-lined baking sheet and let cool completely, about 30 minutes. Once cool, break into shards.

To serve:

1. If using ramekins, serve panna cotta directly. If using a sheet pan, cut circles and transfer to plates.
2. Add a scoop of peach sorbet alongside.
3. Finish with honeycomb shards over the panna cotta.