Earl Grey Panna Cotta
Afternoon tea is a perfect excuse to drink tea and eat desserts, but you can enjoy both of them with this silky, creamy, and earthy Earl Grey Panna Cotta recipe all at once.
If you feel like my previous Tea Infused Panna Cotta recipes are too eccentric, maybe you will find this Earl Grey Panna Cotta perfect for your tastebud. A creamy panna cotta is the perfect dessert to infuse with this tea. It is sort of like a vanilla canvas waiting to become even tastier with the addition of tea. You need to try this dessert, really because it tastes so good.
The milk and cream in the panna cotta are infused with earl grey tea. You will be able to taste the perfumey bergamot notes when you take a bite of this decadent mini treat. Eating this tea-infused panna cotta is like drinking your afternoon tea and enjoying your cold dessert in a cup.
About Earl Grey
Earl Grey tea is one of the most recognized flavored teas in the world. It is a tea blend that has been flavored with the addition of oil of bergamot orange. Bergamot is a citrus fruit with the appearance and flavor somewhere between an orange and a lemon with a little grapefruit and lime thrown in. The rind’s fragrant oil is added to black tea to give earl grey its unique taste. The tea has been used as a flavoring for many types of cakes and confectionery.
About Earl Grey Panna Cotta
For making this recipe, you will need to steep the earl grey tea in the hot cream mixture for at least 15 minutes. I believe that you can find earl grey in loose-leaf or regular tea bags form. Instead of using regular tea bags that can come in any size, I prefer using earl grey loose leaf tea. I need to measure the exact amount for the recipe, so I opted with using the loose-leaf.
The infusion flavor tastes bright, complex steep with a subtle aroma and deep flavor of the earthy black tea as well as notes of the bergamot orange. It tastes like earl grey milk tea in the panna cotta form. It’s a wonderful dessert to make for a crowd and have your guests remark at the different nuances in flavor.
Earl Grey Panna Cotta
- 1/2 cup whole milk (120 ml)
- 2 cups heavy cream (480 ml)
- 1/4 cup granulated sugar (50 gr)
- 2 sheets gelatin
- 1/2 tsp vanilla extract
- 1/4 cup loose earl grey tea
If you plan to unmold the panna cotta onto plates, lightly grease the inside of the glasses with vegetable oil and use a paper towel to wipe out most of the oil, leaving only a light residue. Otherwise, you can leave them uncoated.
Soak the gelatin sheet in cold water until soft. Set aside.
In a medium saucepan, heat milk, heavy cream, and sugar until simmer (do not boil). Remove from the heat.
Squeeze gelatin to remove any excess water and add it to the pan, stirring constantly until the gelatin is melted.
Add vanilla extract and loose earl grey tea. Allow the mixture to steep for 10-15 minutes.
Strain the mixture through a fine sieve and pour evenly among the prepared molds. Refrigerate until set for at least 4 hours or overnight.
To remove from the mold, dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate.