One spoonful of Earl Grey Panna Cotta sends you drifting on fragrant steam and a silky wobble. In early trials, I tuned steep time and gelatin bloom to craft that glossy surface with just the right jiggle. Each trial taught me how a gentle simmer and a patient chill make all the difference.
Why You’ll Love Earl Grey Panna Cotta
- Delicate tea aroma balances creamy custard for a refined finish
- Silky smooth texture that holds a soft wobble without weeping
- Simple steps—most of the work happens while it chills
- Inspired by British teatime traditions, reimagined in a modern dessert
A Little Background
I still recall my first batch—oversteeped tea left a bitter edge, so I dialed in exactly 10 minutes of steeping. Through three test runs, I learned that a gentle simmer before steeping brings out the bergamot without scorching the dairy. This is a dessert you can make year-round, but I find it especially soothing on crisp autumn evenings. Prep testing note: blooming gelatin for 7 minutes yielded a silkier set than 5 minutes in my trials.
Key Ingredients for Earl Grey Panna Cotta
- Heavy cream: provides richness; can swap half for mascarpone for extra silkiness
- Whole milk: lightens the custard; use room temperature to help dissolve sugar
- Granulated sugar: to taste; superfine sugar blends faster
- Earl Grey tea: 4 bags or 2 Tbsp loose; choose a fresh, bergamot-forward blend
- Unflavored gelatin: ensures a gentle set; powdered or leaf both work (bloom accordingly)
- Vanilla extract (optional): adds warmth; stir in after gelatin melts
How to Make Earl Grey Panna Cotta
- Sprinkle 2 ½ tsp (7 g) gelatin over 2 Tbsp cold water and let it stand for 5 minutes to bloom.
- In a saucepan, combine 2 cups (480 ml) heavy cream, 1 cup (240 ml) whole milk, ½ cup (100 g) granulated sugar; warm over medium until sugar dissolves and gentle steam rises, about 2 minutes.
- Remove from heat, add 4 Earl Grey tea bags, cover and steep for 10 minutes until fragrant and amber-tinted.
- Discard tea bags, return pan to low heat just until warm, whisk in bloomed gelatin until fully dissolved, then stir in 1 tsp vanilla extract.
- Strain mixture through a fine-mesh sieve into a pitcher, dividing evenly among six 4-oz (120 ml) glasses or ramekins.
- Refrigerate until set, at least 4 hours or up to overnight for a firmer texture.
Pro Tips & Troubleshooting
- Testing note: I found whisking gelatin in warm—never boiling—liquid preserves that silky mouthfeel.
- If your panna cotta jiggles unevenly, make sure to strain out all tea leaves and bubbles before chilling.
- For a citrus twist, steep a strip of orange zest with the tea bags or garnish with candied peel.
- To halve or double, maintain the ratio of 4 parts liquid to 1 part gelatin (by weight) for consistent set.
Storage & Make-Ahead Guide
You can prepare the mixture a day ahead—cover and chill for up to 24 hours. Fully set panna cotta stays fresh in the refrigerator for 3–4 days; for longer storage, freeze in airtight containers and thaw in the fridge overnight. Always keep refrigerated below 40 °F (4 °C) and discard if left out over two hours at room temperature. Storage testing note: I tried freezing once—its texture softened nicely after a slow thaw.
Serving Suggestions
Top with fresh berries and a drizzle of honey for brightness. A sprinkle of crushed pistachios adds a nutty crunch. For an elegant finish, place a thin slice of candied lemon atop each panna cotta.
Frequently Asked Questions
- How long should Earl Grey Panna Cotta chill? Chill for a minimum of 4 hours; overnight gives the firmest set.
- Can I use gelatin sheets instead of powder? Yes—use one sheet per 1 tsp powdered gelatin, soak in cold water until soft, then squeeze and stir in.
- Will panna cotta melt at room temperature? It will soften if left out over two hours; serve immediately or keep chilled.
- How do I prevent bubbles on top? Tap glasses gently on the counter and skim any foam before chilling.
- Can I replace dairy with non-dairy milk? Coconut or oat milk works, though texture may be slightly less rich.
- Is this dessert suitable for make-ahead? Absolutely—it can be assembled a day ahead and stores well for quick entertaining.
Final Thoughts
There’s something quietly elegant about a chilled spoonful of Earl Grey Panna Cotta on a sunny afternoon or cozy evening. My favorite is layering it with a berry compote for contrast in color and flavor—give it a try and drop a note below to share your results!
More Recipes You’ll Love
- Pistachio Tiramisu – another creamy, layered dessert that swaps coffee notes for nutty richness
- No-Bake Lemon Pie – bright citrus flavors that cut through creamy textures much like bergamot in tea
- No-Bake Peach Cheesecake Jars – chilled, jarred treats perfect for seasonal entertaining alongside a tea-infused panna cotta
Earl Grey Panna Cotta
Ingredients
Panna Cotta Mixture
- 1 tsp unflavored powdered or leaf gelatin
- 2 TBSP cool water
- 2 cups heavy cream
- 1 cup whole milk
- 0.5 cup granulated sugar
- 4 Earl Grey tea bags
- 1 tsp vanilla extract optional
Instructions
Panna Cotta Mixture
- Sprinkle gelatin over cool water in a small bowl and let sit for 5 minutes to soften.1 tsp unflavored powdered or leaf gelatin, 2 TBSP cool water
- In a medium saucepan, combine heavy cream, whole milk, and sugar. Warm over medium heat until sugar dissolves and steam begins to rise, about 2 minutes.2 cups heavy cream, 1 cup whole milk, 0.5 cup granulated sugar
- Remove from heat, add tea bags, cover and steep for 10 minutes until fragrant.4 Earl Grey tea bags
- Discard tea bags, return pan to low heat. Whisk in bloomed gelatin until dissolved, then stir in vanilla extract.1 tsp unflavored powdered or leaf gelatin, 1 tsp vanilla extract
- Strain mixture through a fine-mesh sieve into six 4-oz glasses or ramekins.
- Refrigerate for at least 4 hours or overnight until set.