Tetley Earl Grey Panna Cotta

Hard to resist, this elegant custard dessert infused with fragrant Earl Grey tea and a hint of lemon. It's rich and velvety smooth.


  • 500ml whipping cream
  • 125ml 2% milk, divided
  • 60g granulated sugar
  • 6 bags Tetley Earl Grey Tea
  • 1 strip lemon peel, about 2-inches (5 cm) long
  • 7g unflavoured gelatine powder


  • 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.

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