Description
A smooth and creamy Italian dessert infused with Earl Grey tea, giving it a subtle grey hue and a delicate citrusy flavor. Served chilled with a blueberry compote, it’s elegant, light, and perfect for tea parties or dessert tables.
Ingredients
🛒 Ingredients (for 4–6 servings):
For the Panna Cotta:
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
2 tablespoons Earl Grey tea leaves (or 3–4 tea bags)
2 teaspoons unflavored gelatin powder
3 tablespoons cold water
1 teaspoon vanilla extract
For the Blueberry Compote:
1 cup fresh or frozen blueberries
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon lemon zest (optional)
Instructions
📝 Instructions:
Step 1: Bloom Gelatin
Sprinkle gelatin over cold water in a small bowl and let it sit for 5–10 minutes to bloom.
Step 2: Infuse Cream
In a saucepan, combine cream, milk, and sugar. Heat over medium heat until warm but not boiling. Add Earl Grey tea leaves or bags and steep for 5–7 minutes. Remove tea leaves or bags.
Step 3: Combine Gelatin
Stir the bloomed gelatin into the warm cream mixture until fully dissolved. Add vanilla extract.
Step 4: Set Panna Cotta
Pour mixture into serving glasses or ramekins. Let cool to room temperature, then refrigerate for at least 4 hours, until set.
Step 5: Make Blueberry Compote
In a small saucepan, combine blueberries, sugar, lemon juice, and zest. Cook over medium heat for 5–7 minutes until the blueberries release juice and the mixture thickens slightly. Let cool.
Step 6: Serve
Top the chilled panna cotta with blueberry compote. Garnish with edible flowers or a light dusting of powdered sugar if desired.
Notes
- For a lighter flavor, reduce the amount of Earl Grey or steep for less time.
- Can substitute lavender or lemon zest for a different floral/citrus twist.
- Make ahead: Panna cotta can be prepared a day in advance and topped just before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert / Panna Cotta
- Method: Chilled / No-bake
- Cuisine: Italian