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.

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.

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.