In a bowl, combine gelatin and water; let it sit until it blooms. In a saucepan, heat honey until warm, then whisk in the bloomed gelatin until dissolved. In a separate bowl, whip the heavy cream until soft peaks form. Fold the honey mixture into the whipped cream. Chill in the refrigerator until set, about 2 hours.

Make Butterscotch Sauce

In a small saucepan, combine Bärenjäger liqueur and brown sugar over medium heat. Stir until sugar is dissolved and the mixture is slightly thickened. Remove from heat and set aside.

Prepare Meringue

Preheat the oven to 225°F (110°C). Beat egg whites with granulated sugar until stiff peaks form. Gradually add cornstarch and vanilla extract. Pipe meringue onto a baking sheet and bake for 1.5 hours. Turn off the oven and let meringues cool inside.

Make Bee Cookies

Preheat the oven to 350°F (175°C). In a bowl, cream butter and powdered sugar until light and fluffy. Mix in flour, salt, and almond extract until combined. Roll the dough into small bee shapes and place on a baking sheet. Bake for 10-12 minutes until lightly golden. Let cool.

Assemble

In serving glasses, layer honey mousse, drizzle with butterscotch sauce, and top with a piece of crisp meringue and a bee cookie.