Ingredients:

  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon (15 g) loose Earl Grey tea (or 3 tea bags)
  • 2 teaspoons (10 g) powdered gelatin
  • 2 tablespoons (30 ml) cold water
  • 1 teaspoon (5 ml) vanilla extract
  • ½ cup (120 ml) water
  • 2 tablespoons (25 g) granulated sugar
  • 1 tablespoon (15 g) loose Earl Grey tea (or 1 tea bag)
  • 1 teaspoon (5 g) cornstarch
  • 1 tablespoon (15 ml) lemon juice

Instructions:

  1. In a saucepan, heat heavy cream, whole milk, and sugar over medium heat until sugar dissolves.
  2. Add Earl Grey tea and steep for 10 minutes.
  3. In a small bowl, combine gelatin and cold water; let sit for 5 minutes to bloom.
  4. Strain the cream mixture to remove tea leaves.
  5. Stir in bloomed gelatin and vanilla extract until fully dissolved.
  6. Pour mixture into ramekins and chill in the refrigerator for at least 2 hours.
  7. In a small saucepan, combine water, sugar, and tea; simmer for 5 minutes.
  8. Whisk in cornstarch and lemon juice, cooking until thickened.
  9. Once panna cotta is set, pour glaze over the top and chill briefly before serving.