Place the juice in a medium saucepan and sprinkle the gelatin over the top of the juice and let it bloom for 5 minutes. Add the honey and heat over medium-low, stirring constantly until the honey and gelatin are fully dissolved. Whisk in the cream and vanilla. Let cool for about 15 minutes. Pour into molds and then chill in the refrigerator for 3 hours until set. Remove from the molds and then store in an airtight container in the refrigerator.