Earl Grey Panna Cotta

Earl Grey Panna Cotta is the kind of dessert that feels as elegant as it looks, but it is shockingly simple to make. This is my secret weapon for dinner parties or when I want to serve something special and soothing with the flavors of creamy custard and fragrant tea. The silky texture with those subtle notes of bergamot always leaves people asking for the recipe.

Every time I present this at family gatherings I get to share my love for tea in dessert form. My sister is not a big tea drinker but she adored this and now requests it for her birthday every year.

Ingredients

• Whole milk: This gives the custard its signature silky texture go for full fat for the best mouthfeel
• Heavy cream: Provides richness and that luscious finish use fresh cream for the purest flavor
• Granulated sugar: Lightly sweetens without overpowering the tea just enough to balance the flavors
• Gelatin sheets: The secret to perfect wobble look for high quality sheets for best results avoid powder if possible
• Vanilla extract: Enhances and rounds out the bergamot notes pure vanilla makes a difference
• Loose leaf earl grey tea: Choose a variety with strong bergamot scent and visible blue cornflowers for both aroma and appearance

Step-by-Step Instructions

Prepare the molds:

Lightly oil the inside of your serving glasses if you plan to unmold the panna cotta. Use a paper towel to leave only the faintest residue. For desserts staying in their cups no prep is needed.

Soak the gelatin:

Place gelatin sheets in cold water and wait until they become soft and wobbly. This ensures they will dissolve smoothly into the cream.

Infuse milk and cream:

In a medium saucepan pour in the milk heavy cream and sugar. Set over medium heat and gently warm until steam rises and small bubbles appear at the edges but do not let it boil. This gentle heating helps the sugar dissolve and flavors blend.

Melt in the gelatin:

Remove the pan from the heat. Squeeze out the excess water from the gelatin and drop the softened sheets into the hot mixture. Stir constantly to melt the gelatin completely this should take just a minute.

Steep the tea:

Add the vanilla and earl grey tea leaves to the pan. Let everything steep undisturbed for 10 to 15 minutes so the custard picks up that beautiful floral aroma. Taste after 10 minutes for strength and steep longer if you want a more intense flavor.

Strain and chill:

Strain the mixture using a fine sieve to remove tea leaves. Pour evenly into your prepared glasses or molds. Refrigerate uncovered until set for at least 4 hours or overnight for best results.

Unmold and serve:

To turn the panna cotta out onto a plate submerge the mold in hot water for five seconds. Slide a thin knife along the edge then gently flip onto your serving plate. The dessert should slip out smoothly and quiver invitingly.

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I always use loose leaf earl grey instead of bags because the scent and flavor are so much more pronounced. My favorite memory with this dessert is the first spring afternoon I made it I brought it out onto our sunlit patio and the whole table fell quiet tasting that first spoonful before sighing in delight.

Storage Tips

Store panna cotta covered tightly with plastic wrap in the refrigerator for up to three days. Make sure the surface does not touch the plastic to avoid condensation forming. If you unmold and have leftovers they will keep best if wrapped well and stored on a clean plate so they do not dry out. I often make these a day ahead for parties and they turn out perfectly.

Ingredient Substitutions

You can use powdered gelatin if that is more accessible just follow the package instructions to match setting strength. If you want a plant based version use coconut cream and agar agar but keep in mind it will set more firmly than traditional panna cotta. Any floral black tea works if you do not have earl grey but you will miss out on the signature citrusy note.

Serving Suggestions

Serve with simple lemon zest or a few berries to highlight the bright bergamot. A dollop of softly whipped cream or even a spoonful of berry compote on the side looks gorgeous. If serving at a special event present in a clear glass so guests can admire the pale color flecked with tea.

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I hope you will make this at least once and let it become as much of a special occasion dessert for your family as it has for mine. The combination of creamy vanilla and bright earl grey turns out to be pure magic every time.

Frequently Asked Questions

→ Can I use tea bags instead of loose leaf Earl Grey?

Yes, you can substitute an equal amount of Earl Grey tea bags for loose leaf. Adjust steeping time as needed for strength.

→ How do I achieve a perfectly smooth texture?

Ensure the gelatin is fully dissolved and strain the mixture before pouring into molds to avoid lumps.

→ What is the best way to unmold the panna cotta?

Briefly dip the mold in hot water and run a knife around the edge to help release it easily onto a plate.

→ Can I make this ahead of time?

Absolutely. Prepare and chill the panna cotta a day in advance; it will keep well in the refrigerator overnight.

→ Are there alternatives to gelatin sheets?

Powdered gelatin can be used; dissolve thoroughly in cold water as directed and use equivalent amounts.