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Earl Grey Panna Cotta

Earl Grey Panna Cotta

This Earl Grey Panna Cotta is a delicate tea-infused Italian custard, with creamy richness balanced by a bright bergamot aroma. Prepare it in minutes and chill for a make-ahead dessert perfect for tea-time or elegant dinners.
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Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian
Calories: 335
Ingredients Method Notes

Ingredients
  

Main
  • 2 teaspoons powdered gelatin
  • 3 tablespoons cold water
  • 2 cups heavy cream
  • 1 cup milk
  • 0.3333333 cup granulated sugar
  • 4 Earl Grey tea bags
  • 1 teaspoon vanilla extract

Method
 

Main
  1. Sprinkle 2 teaspoons gelatin over 3 tablespoons cold water; let it bloom for 5 minutes until spongy.
  2. 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.
  3. Remove from heat, cover, and steep tea bags for 12 minutes to infuse a bright bergamot aroma.
  4. 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.
  5. Strain the mixture through a fine mesh sieve into a pouring jug to remove any stray tea leaves.
  6. Divide the liquid evenly among 6 ramekins or serving glasses. Allow to cool to room temperature, about 30 minutes.
  7. Refrigerate for at least 4 hours, or until set.

Notes

Blooming the gelatin in cold water ensures a silky texture free of lumps.
Steeping for exactly 12 minutes gave me the best balance of bergamot flavor without bitterness.
Store panna cotta in an airtight container and discard any that sits out over two hours for food safety.