Tetley Earl Grey Panna Cotta

Infused with fragrant Earl Grey tea and a hint of lemon, this easy and elegant custard is rich and velvety smooth.

Tetley Earl Grey Panna Cotta

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 6 hours
Serves: 4


  • 2 cups (500 mL) - 35% whipping cream
  • 1/2 cup (125 mL) - 2% milk, divided
  • 1/4 cup (60 mL) - granulated sugar
  • 6 bags - Tetley Earl Grey Tea
  • 1 - strip lemon peel, about 2-inches (5 cm) long
  • 1 pkg (7g) - unflavoured gelatin powder


  1. Heat cream, half of the milk and sugar in a saucepan set over medium heat until the mixture starts to simmer around the edges of the pan. Add tea bags and lemon peel. Remove from heat. Steep, covered, for 5 minutes.
  2. Meanwhile, sprinkle the gelatin over the remaining milk; let stand for 5 minutes or until gelatin has softened. Carefully squeeze the tea bags to release as much liquid as possible; discard along with lemon peel. Stir in gelatin mixture; whisk until dissolved. Strain through coffee filter or cheesecloth.
  3. Divide the mixture among 4 tea cups, ramekins or small dome-shaped bowls. Cover with plastic wrap and refrigerate for 6 hours or until set.

Tetley Tips

  • Garnish panna cotta with berries and serve with a shortbread cookie.
  • Panna cottas can be made up to 3 days in advance and kept chilled until ready to serve.

Per serving: 40 calories, 40 g fat, 165 mg cholesterol, 3 mg sodium, 1 g carbohydrates, 0 g fibre, 14 g sugar, 3.5 g protein.