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Earl Grey Panna Cotta

Tetley Earl Grey Panna Cotta
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.


  • 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


  • Preparation time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 6 hours
  • Serves: 4
  • Difficulty: Medium


  • 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.
  • 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.
  • 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.