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Crème de Earl Grey Panna Cotta


  • 1 cup milk
  • 2 teaspoons gelatin powder
  • ¼ cup sugar
  • ½ teaspoon good quality vanilla
  • ½ teaspoon ground cardamom
  • 1 cup cream
  • 2 teaspoons loose leaf Crème de Earl Grey tea leaves

  1. . In a saucepan, combine milk, and gelatin. Stir until combined and then turn the heat to low-medium.
  2. . Stir until the gelatin is fully dissolved, careful not to let the milk scorch or curdle.
  3. . Add sugar and stir until dissolved. Add vanilla and ground cardamom.
  4. . Remove from heat and stir in cream and tea leaves. Let sit for 30 minutes.
  5. . Strain the liquid, pour into four ramekins.
  6. . Cover and refrigerate overnight. Serve with chocolate sauce.

Copyright The Cultured Cup

This recipe was developed for the Cultured Cup by Shamilla Yeary


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