There’s something soothing in the gentle wobble of Earl Grey Panna Cotta as you draw a spoon through its silky smooth surface. Fragrant steam rises with a hint of bergamot each time you lift the spoon, and the glossy custard holds a tender texture that makes your taste buds warm. During my third kitchen trial I learned that a 12-minute steep strikes the right balance between bright aroma and soft sweetness. Stick around—I’ll share every detail I’ve honed to bring this tea-infused treat to your table.
Why You’ll Love Earl Grey Panna Cotta
- A delicate bergamot scent that elevates a traditional Italian custard
- A glossy set with a tender yet slightly firm bite
- Make-ahead dessert—prep in under 20 minutes, chill overnight
- Tea-and-custard fusion inspired by British tea-time rituals
A Little Background
My obsession with Earl Grey began on a rainy afternoon in London, and it only deepened when I saw how the citrusy bergamot oil mingles with creamy custard. Early experiments yielded too faint a tea flavor, so I doubled the steeping time after trial two—and that floral note finally sang. This dessert bridges Italian panna cotta roots and the cozy British tea ceremony, making it a subtle crowd-pleaser in any season.
Key Ingredients for Earl Grey Panna Cotta
- Heavy cream (2 cups): Provides richness and silky texture; swap to light cream for fewer calories but a softer set.
- Whole milk (1 cup): Cuts richness for a balanced mouthfeel; avoid skim milk to maintain creaminess.
- Granulated sugar (1/3 cup): Sweetens without graininess; feel free to use fine caster sugar to dissolve faster.
- Earl Grey tea bags (4): Source of bergamot fragrance; opt for loose leaf (4 teaspoons) in a tea infuser for a stronger infusion.
- Powdered gelatin (2 teaspoons): Sets the custard; use cold water (3 tablespoons) to bloom before adding, or swap to agar-agar with adjustments.
How to Make Earl Grey Panna Cotta
- Sprinkle 2 teaspoons gelatin over 3 tablespoons cold water; let it soften for 5 minutes until spongy.
- In a saucepan over medium heat, combine 2 cups heavy cream, 1 cup milk, 1/3 cup sugar, and 4 tea bags; whisk gently until the sugar dissolves and small bubbles form around the pan’s edge (about 5 minutes).
- Remove from heat, cover, and steep the tea for 12 minutes, allowing a rich bergamot aroma to develop.
- Discard tea bags, return pan to low heat, and stir in the gelatin mixture and 1 teaspoon vanilla extract until liquid is smooth and gleaming.
- Strain the mixture through a fine sieve into a pouring jug to catch any stray tea leaves.
- Pour into 6 ramekins or glasses, let cool to room temperature (~30 minutes), then refrigerate for at least 4 hours until firmly set.
Pro Tips & Troubleshooting
- Testing discovery: Bloom gelatin in shallow water for even hydration, avoiding lumps.
- If your panna cotta weeps water (syneresis), lower the refrigerator shelf to keep it colder.
- Flavor variation: stir in a teaspoon of lavender buds during steeping for a floral twist.
- To double the batch, keep your pan size large enough for gentle heat distribution to avoid scalding.
Storage & Make-Ahead Guide
Cover panna cotta with plastic wrap and keep refrigerated for up to 5 days; avoid storing near strong odors. I found that an airtight container stops the dessert from absorbing other flavors. Reheating isn’t recommended—serve chilled straight from the fridge. For safety, discard any panna cotta left at room temperature over two hours.
Serving Suggestions
Elevate each panna cotta with a spoonful of berry compote or a scattering of toasted almonds. A drizzle of honey and a curl of lemon zest sharpen the bergamot notes. For a showstopper, top with crystallized violet petals.
Frequently Asked Questions
- Can I use loose leaf Earl Grey tea instead of bags? Yes—measure 4 teaspoons loose tea, steep in a fine infuser, and proceed as with tea bags for a fuller flavor.
- How long does it take for panna cotta to set? Plan for at least 4 hours in the fridge. For best results, chill overnight so the texture firms up completely.
- What can I use if I don’t have gelatin? Swap to agar-agar at a 1:1 ratio by weight, but dissolve it in boiling liquid and skip the bloom step.
- How do I unmold panna cotta cleanly? Dip molds in warm water for 5 seconds, then run a thin knife around edges before inverting onto a plate.
- Can panna cotta be frozen? Not recommended—ice crystals can form and ruin the custard’s silky sheen when thawed.
- What’s the best way to make panna cotta ahead? Prepare and chill up to 2 days in advance. Keep covered and chilled until 15 minutes before serving.
Final Thoughts
This Earl Grey Panna Cotta has earned a regular spot on my dessert rotation. I love its gentle bergamot fragrance and how a simple spoon transforms cream into something memorable. Give it a try and share how it wobbles on your table—the comments are open, and I can’t wait to hear your tea-infused take.
More Recipes You’ll Love
- Instant Pot Cheesecake – another creamy, pressure-cooker dessert whose smooth texture complements the panna cotta’s silkiness
- Pressure Cooker Rice Pudding – a warm, custard-like treat that echoes the panna cotta’s comforting creaminess
- Air Fryer Donuts – offers a crispy exterior and soft center for a playful contrast to the panna cotta’s delicate wobble
- Air Fryer French Toast Sticks – a sweet, tea-friendly breakfast option that pairs beautifully with Earl Grey flavors
Earl Grey Panna Cotta
Ingredients
Method
- Sprinkle 2 teaspoons gelatin over 3 tablespoons cold water; let it bloom for 5 minutes until spongy.
- In a medium saucepan over medium heat, whisk together 2 cups heavy cream, 1 cup milk, 1/3 cup granulated sugar, and 4 Earl Grey tea bags until sugar dissolves and small bubbles form around the edges, about 5 minutes.
- Remove from heat, cover, and steep tea bags for 12 minutes to infuse a bright bergamot aroma.
- Discard tea bags and return saucepan to low heat. Stir in the bloomed gelatin and 1 teaspoon vanilla extract until the mixture is smooth and glossy.
- Strain the mixture through a fine mesh sieve into a pouring jug to remove any stray tea leaves.
- Divide the liquid evenly among 6 ramekins or serving glasses. Allow to cool to room temperature, about 30 minutes.
- Refrigerate for at least 4 hours, or until set.