My ‘Coffee Panna Cotta with Kahlúa’ has become popular. Then I decided to make Tea Flavoured Panna Cotta. I used the fragrant Earl Grey Tea which I love, and 1/2 Milk and 1/2 Cream for lighter texture. The fragrance of Earl Grey in the Panna Cotta is quite subtle. You need Earl Grey Tea Syrup to fully enjoy the fragrance. Grown-ups can add a little bit of Whisky to the syrup.


4 Servings


2 teaspoons Gelatine Powder *about 8g
2 tablespoons Water
1 cup Milk
1/4 cup Caster Sugar
2 Earl Grey Tea Bags
1 cup Thickened Cream
Earl Grey Tea Syrup

Earl Grey Tea Syrup
1/3 cup Water
1/3 cup Caster Sugar
1 Earl Grey Tea Bag
1 teaspoon Whisky *optional

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
  2. Heat Milk and Sugar in a saucepan over medium heat, stirring, and bring just to the boil. Remove from the heat.
  3. Add soaked Gelatine, mix well until gelatine dissolves, then warm up the mixture a little bit, but do not boil. Add Earl Grey Tea Bags and set aside until cooled. The mixture won’t thicken at room temperature.
  4. Squeeze the tea bags and discard them. Add Cream and mix to combine. Pour the mixture into the serving glasses. Place them in the fridge and leave to set.
  5. To make Earl Grey Tea Syrup, place Water in a small saucepan, bring to the boil, add Sugar, stir, and bring back to the boil. Remove from the heat, add Tea Bag, and set aside to cool. Discard the Tea Bags. When cool enough, leave it in the fridge to chill.
  6. Serve Panna Cotta with Earl Grey Tea Syrup. You can add a little bit of Whisky to the syrup if you like it.