Earl Grey Panna Cotta
15m prep 10m cook 4h ready
A creamy panna cotta infused with Earl Grey tea and lemon, served in teacups or ramekins. This Italian gelatinized custard is a delicate dessert that combines the flavors of morning tea with a sweet, jiggly texture.
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 88.4 mg
- Iron: 0.07 mg
- Magnesium: 8.47 mg
- Phosphorus: 77.2 mg
- Potassium: 108 mg
- Zinc: 0.32 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 unflavored gelatin
- 473 ml half-and-half
- 78.9 ml granulated sugar
- 2 Earl Grey tea
- lemon peel
Let's Cook
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Step 1.
In a small bowl, sprinkle the packet of unflavored gelatin over ¼ cup cold water. Let sit without stirring until softened, about 5 minutes.
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Step 2.
In a medium saucepan, combine 2 cups half-and-half and ⅓ cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture just starts to steam (do not let it boil). Remove from heat.
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Step 3.
Submerge 2 Earl Grey tea bags and the lemon peel strips in the hot half-and-half mixture. Cover the saucepan and let steep for 5 minutes.
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Step 4.
Remove the lemon peel and tea bags from the mixture, squeezing the tea bags gently to extract any remaining liquid before discarding them.
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Step 5.
Add the softened gelatin to the warm tea mixture and stir until fully dissolved. If the mixture has cooled for more than 5 minutes, warm it over medium heat until it just starts to steam again before adding the gelatin.
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Step 6.
Pour the panna cotta mixture into 6 teacups or ramekins. Chill uncovered in the refrigerator until set, at least 4 hours.
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