If you’re a fan of Earl Grey tea, you’ll adore this panna cotta. It’s silky, smooth, and full of flavor. The delicate balance between creamy panna cotta and fragrant Earl Grey tea makes every bite feel like a little indulgence. I can’t wait for you to try it!
Earl Grey Panna Cotta: A Luxurious Two-Layered Dessert
One of my family’s all-time favorite desserts is Panna Cotta—its silky-smooth texture and delicate flavor make it an irresistible treat. Over the years, I’ve experimented with many variations, including:
- Pandan Coconut Panna Cotta (a fragrant Southeast Asian twist)
- Strawberry Panna Cotta (fresh and fruity)
- Matcha Panna Cotta (earthy and vibrant)
But this Earl Grey Panna Cotta is special—it’s a two-layered creation, combining a fluffy Earl Grey mousse with a creamy Earl Grey panna cotta. While you could make just one layer, I highly recommend doing both—the contrast in textures (airy mousse vs. velvety custard) takes this dessert to another level!
For an extra fun touch, I topped it with brown sugar boba pearls (optional but highly recommended—kids love it!).
The best part about this dessert is that you can make it ahead of time. I often prepare it in the morning or even the night before and store it in the fridge. Then, after my kids come home from school, I simply take it out, and they’re absolutely thrilled to enjoy it as a sweet treat.
What is Earl Grey?
As for Earl Grey, it’s a black tea that’s flavored with oil of bergamot, which gives it a distinctive, aromatic citrus flavor. I love how it pairs so well with creamy desserts, and it’s incredibly versatile! You can use it not just for this panna cotta, but also in other recipes, like Earl Grey Cheesecake or a Perfect Swiss Roll Cake. It brings a lovely, fragrant depth to any dessert it’s used in.
Why You Should Try This Recipe
- Elegant yet easy – No baking required!
- Make-ahead friendly – Perfect for entertaining.
- Customizable – Swap toppings (try honeycomb, fresh berries, or caramelized nuts).
- Tea lover‘s dream – A sophisticated twist on classic panna cotta.
Ingredients:
For the Earl Grey Mousse
- 250g cream cheese
- 200g whipping cream
- 2 Earl Grey tea bags (4g total)
- 8g gelatin
- 45g milk
- 30g sugar
For the Earl Grey Panna Cotta
- 400g milk
- 130g whipping cream
- 30g sugar
- 9g gelatin sheets
- 3 Earl Grey tea bags (6g total)
For decoration
- Brown Sugar Pearls (adjust to personal preference)
Instructions:
(1) Earl Grey Mousse Preparation
Prepare the cream cheese mixture:
Place 250g cream cheese in a bowl, add 30g sugar, and use a spatula to mix until the sugar is fully incorporated into the cream cheese. Set aside.
Make the Earl Grey tea mixture:
Pour 45g milk into a small saucepan and heat until it just starts to simmer (small bubbles form at the edges). Remove from heat. Immediately add 2 Earl Grey tea bags, stir, and let the tea steep for 3–5 minutes, allowing the tea to infuse the milk with color.
Dissolve the gelatin:
Soak 8g gelatin sheets in cold water for 5-10 minutes until softened. Once the tea has steeped, remove the gelatin sheets, squeeze out excess water, and add them to the tea mixture, stirring until completely dissolved.
Combine cream cheese and tea mixture:
Gradually pour the tea mixture into the cream cheese mixture, stirring constantly to ensure they blend smoothly into a silky cream cheese Earl Grey mixture.
Whip the cream:
Pour 200g room-temperature whipping cream into a clean bowl. Use an electric whisk on medium speed to whip the cream until it reaches a thick, yogurt-like consistency. When you lift the whisk, the cream should fall slowly and form soft peaks that don’t disappear immediately.
Mix the mousse:
Gently fold the whipped cream into the Earl Grey cream cheese mixture with a spatula, stirring from the bottom up until the mousse is smooth and well-mixed.
Chill to set:
Pour the mousse into containers, filling them about halfway. Gently tap the containers to release air bubbles, then place them in the fridge to chill for 15 minutes to allow the mousse to set slightly.
(2) Earl Grey Panna Cotta Preparation
Prepare the panna cotta mixture:
Place 400g milk, 130g whipping cream, and 30g sugar in a pot. Heat over low heat while stirring to dissolve the sugar. Continue heating until the mixture just begins to simmer (small bubbles form at the edges), then remove from heat.
Steep the Earl Grey tea:
Add 3 Earl Grey tea bags to the milk mixture, cover, and let it steep for 5-8 minutes, allowing the tea to release its fragrance and color.
Remove the tea bags:
Use tongs to remove the tea bags, pressing them with a spoon to extract any remaining liquid before discarding the bags.
Dissolve the gelatin:
Soak 9g gelatin sheets in cold water for 5-10 minutes until softened. Once the tea mixture is ready, remove the softened gelatin, squeeze out excess water, and add it to the milk mixture, stirring until completely dissolved.
Strain and cool:
Strain the panna cotta mixture through a fine sieve to remove any impurities, making the texture smoother. Let the mixture cool to room temperature (about 30-35°C).
Layer the panna cotta:
Remove the mousse from the fridge. Slowly pour the cooled panna cotta mixture on top of the mousse, gently tapping the containers to release any bubbles.
(3) Decoration and Chilling
Decorate with pearls:
Place the containers in the fridge to chill for at least 4 hours until the panna cotta is fully set. Once set, top the panna cotta with an appropriate amount of Brown Sugar Pearls.
Frequently Asked Questions
Can I use a different tea for this recipe?
Yes, you can use other types of tea like jasmine, chai, or green tea for a different flavor profile. However, the steeping time and tea-to-liquid ratio may need to be adjusted depending on the tea’s strength.
Can I make this recipe ahead of time?
Absolutely! This dessert is perfect for making in advance. You can store the panna cotta in the fridge for up to 2-3 days before serving.
What if I can‘t find brown sugar pearls?
If you can’t find brown sugar pearls, you can substitute with another type of boba. You can also skip the pearls and enjoy the panna cotta on its own.
Earl Grey Panna Cotta Recipe
Ingredients
For the Earl Grey Mousse
- 250 g cream cheese
- 200 g whipping cream
- 2 Earl Grey tea bags 4g total
- 8 g gelatin
- 45 g milk
- 30 g sugar
For the Earl Grey Panna Cotta
- 400 g milk
- 130 g whipping cream
- 30 g sugar
- 9 g gelatin sheets
- 3 Earl Grey tea bags 6g total
For decoration
- Brown Sugar Pearls adjust to personal preference
Instructions
(1) Earl Grey Mousse Preparation
- Prepare the cream cheese mixture:
- Place 250g cream cheese in a bowl, add 30g sugar, and use a spatula to mix until the sugar is fully incorporated into the cream cheese. Set aside.
- Make the Earl Grey tea mixture:
- Pour 45g milk into a small saucepan and heat until it just starts to simmer (small bubbles form at the edges). Remove from heat. Immediately add 2 Earl Grey tea bags, stir, and let the tea steep for 3–5 minutes, allowing the tea to infuse the milk with color.
- Dissolve the gelatin:
- Soak 8g gelatin sheets in cold water for 5-10 minutes until softened. Once the tea has steeped, remove the gelatin sheets, squeeze out excess water, and add them to the tea mixture, stirring until completely dissolved.
- Combine cream cheese and tea mixture:
- Gradually pour the tea mixture into the cream cheese mixture, stirring constantly to ensure they blend smoothly into a silky cream cheese Earl Grey mixture.
- Whip the cream:
- Pour 200g room-temperature whipping cream into a clean bowl. Use an electric whisk on medium speed to whip the cream until it reaches a thick, yogurt-like consistency. When you lift the whisk, the cream should fall slowly and form soft peaks that don't disappear immediately.
- Mix the mousse:
- Gently fold the whipped cream into the Earl Grey cream cheese mixture with a spatula, stirring from the bottom up until the mousse is smooth and well-mixed.
- Chill to set:
- Pour the mousse into containers, filling them about halfway. Gently tap the containers to release air bubbles, then place them in the fridge to chill for 15 minutes to allow the mousse to set slightly.
(2) Earl Grey Panna Cotta Preparation
- Prepare the panna cotta mixture:
- Place 400g milk, 130g whipping cream, and 30g sugar in a pot. Heat over low heat while stirring to dissolve the sugar. Continue heating until the mixture just begins to simmer (small bubbles form at the edges), then remove from heat.
- Steep the Earl Grey tea:
- Add 3 Earl Grey tea bags to the milk mixture, cover, and let it steep for 5-8 minutes, allowing the tea to release its fragrance and color.
- Remove the tea bags:
- Use tongs to remove the tea bags, pressing them with a spoon to extract any remaining liquid before discarding the bags.
- Dissolve the gelatin:
- Soak 9g gelatin sheets in cold water for 5-10 minutes until softened. Once the tea mixture is ready, remove the softened gelatin, squeeze out excess water, and add it to the milk mixture, stirring until completely dissolved.
- Strain and cool:
- Strain the panna cotta mixture through a fine sieve to remove any impurities, making the texture smoother. Let the mixture cool to room temperature (about 30-35°C).
- Layer the panna cotta:
- Remove the mousse from the fridge. Slowly pour the cooled panna cotta mixture on top of the mousse, gently tapping the containers to release any bubbles.
(3) Decoration and Chilling
- Decorate with pearls:
- Place the containers in the fridge to chill for at least 4 hours until the panna cotta is fully set. Once set, top the panna cotta with an appropriate amount of Brown Sugar Pearls.