This Earl Grey panna cotta is silky, creamy, and infused with a delicate milk tea flavor. Made with just a few simple ingredients, this no-bake dessert is easy, elegant, and perfect for afternoon tea or a light treat after meals.

I have a deep love for Earl Grey tea. Its distinctive bergamot flavour is something I never tire of, and you’ll often find me incorporating it into my baking—from Earl Grey Basque Cheesecake to an Earl Grey Mousse Cheesecake.

More recently, I’ve become completely obsessed with panna cotta. Honestly, I’ve lost count of how many batches I’ve made, experimenting with all sorts of flavours.

You might have seen some of my other favourites:

It only felt right to add another classic to the collection. So, for this share, I’m thrilled to present my Earl Grey Panna Cotta.

Why You’ll Love This Recipe

Perfectly Balanced Flavour: The floral notes of Earl Grey tea are infused directly into the milk, creating a delicate, aromatic base that isn’t too strong or bitter. It’s complemented beautifully by the richness of the milk and cream.
Foolproof, Q-Tea, Smooth Texture: This recipe is designed for success. By gently infusing the tea, carefully blooming the gelatin, and straining the mixture, you are guaranteed a panna cotta that is luxuriously smooth with that perfect, quivery set.
Simple, Make-Ahead Dessert: The process is incredibly straightforward with minimal active cooking time. It’s the perfect dessert to prepare the night before a dinner party, allowing you to simply unmould and serve when you’re ready.

Ingredients and Substitutions

Milk – I recommend using whole milk here. Its higher fat content is the foundation for the panna cotta’s characteristically smooth and rich mouthfeel. You can use low-fat or skim milk, but the final texture will be slightly less creamy and more gelatinous.
Earl Grey Tea Bags – This is where the magic happens! The tea defines the entire flavour profile. I strongly advise against substituting with other black teas, as the unique bergamot oil in Earl Grey is what gives this dessert its signature aromatic quality. For a stronger tea flavour, you can let the bags steep for a few extra minutes.
Granulated Sugar – We’re using just the right amount to sweeten the dessert without overpowering the delicate tea flavour. Feel free to adjust the quantity by 5-10g up or down to perfectly suit your taste.
Gelatin Sheets – These are the key to achieving that signature wobbly panna cotta texture. It is crucial to soak them in cold water to soften them, then squeeze out the excess water before dissolving them into the warm milk mixture. Adding them to a liquid that is too hot can ruin their setting ability.
Heavy Cream – I recommend using animal-based heavy cream (also known as double cream in some countries). It adds an incredible richness and velvety smoothness that elevates this from a simple milk pudding to a truly decadent treat. If you don’t have any, you can substitute with an equal amount of whole milk, though the final result will be lighter and less indulgent.
Milk Foam or Cream Topping (Optional) – This is a lovely, optional addition that mimics the frothy top of your favourite milk tea. It adds another layer of creamy texture and reinforces the “milk tea” experience. You can easily omit it, and the panna cotta will still be absolutely delicious on its own.

Ingredients for the Recipe

For the Earl Grey Panna Cotta

300 g whole milk
2 Earl Grey tea bags
35 g granulated sugar
12 g gelatin sheets
150 g heavy cream

For the Optional Topping

Milk foam or lightly sweetened whipped cream, to taste

How to Make Earl Grey Panna Cotta

Infuse the Milk and Bloom the Gelatin

Prepare Gelatin: Place the 12g of gelatin sheets in a bowl of cold water. Make sure they are fully submerged. Let them sit for about 5-10 minutes until completely softened.
Infuse the Milk: While the gelatin soaks, pour the 300g of milk into a small saucepan. Add the 2 Earl Grey tea bags. Turn the heat to low and gently warm the milk. You want to see steam rising and small bubbles forming around the edges, but do not let it boil. Let it gently simmer for about 10 minutes, or until the milk is a deep, creamy tea colour. Gently press the tea bags against the side of the pan with a spoon to extract all the flavour, then remove and discard them.

Combine and Finish the Panna Cotta Mixture

Dissolve Sugar and Gelatin: Remove the saucepan from the heat. Add the 35g of granulated sugar to the warm tea-infused milk. Take the softened gelatin sheets out of the cold water and firmly squeeze them to remove any excess liquid. Add the squeezed gelatin to the warm milk mixture. Whisk continuously until both the sugar and gelatin are completely dissolved. There should be no grains or granules left.
Add the Cream and Strain: Pour in the 150g of heavy cream and whisk until it is fully incorporated and the mixture is smooth. Place a fine-mesh sieve over a large liquid measuring cup or a bowl with a pouring spout. Pour the entire panna cotta mixture through the sieve. This essential step will catch any stray tea leaves or undissolved bits of gelatin, guaranteeing a flawlessly smooth final texture.

Set and Serve

Fill Molds and Chill: Gently pour the strained mixture into your chosen serving glasses, ramekins, or panna cotta molds. If you see any small air bubbles on the surface, you can gently tap the molds on the counter to bring them to the top and then pop them with a toothpick. Cover each mold with plastic wrap and place them in the refrigerator to chill for at least 8 hours, but preferably overnight. This long, slow chill is what allows the panna cotta to set to that perfect, delicate wobble.
Add Topping and Serve: Once the panna cotta is fully set, it’s ready to serve. If you like, top each one with a spoonful of milk foam or a dollop of lightly sweetened whipped cream. Enjoy it straight from the fridge for the best cool, creamy, and refreshing experience.

Storage

This Earl Grey panna cotta is perfect for making ahead. Store the set panna cottas, covered, in the refrigerator for up to 3 days. The texture and flavour are best within this time. Enjoy them directly from the fridge; no need to let them sit at room temperature.

Freezing

I do not recommend freezing panna cotta. Freezing and thawing will drastically alter its delicate gel structure, causing it to become watery and grainy, and it will lose its characteristic smooth, wobbly texture upon thawing.

Tips & Tricks

Low and Slow for the Infusion: Patience is key when steeping the tea. Keep the heat on low to gently extract the flavour from the Earl Grey without scalding the milk. Boiling the milk can not only cause it to curdle or form a skin but can also make the tea taste bitter, ruining the delicate flavour profile.
Handle Gelatin with Care: Always use cold water to soften your gelatin sheets. A warm liquid will begin to dissolve them unevenly and they can become sticky and difficult to handle. Crucially, never add the softened gelatin to a boiling-hot liquid. This can weaken its setting power. The warm milk mixture, off the heat, is the perfect temperature.
The Secret to a Silky Smooth Texture: Straining the mixture is a step you should never skip. It’s the final guarantee that your panna cotta will be impeccably smooth, removing any potential imperfections like a tiny piece of undissolved gelatin or a stray tea leaf.
The Patience for Perfection: Panna cotta needs time. Do not rush the chilling process. The minimum 8 hours (and ideally overnight) is what allows the gelatin to fully set and transform the liquid into that iconic, quivering, spoonable dessert. Avoid opening the fridge door frequently to keep the temperature stable.
Adjust to Your Palate: One of the best things about this recipe is its flexibility. Feel free to adjust the sugar to your liking. If you’re an Earl Grey devotee, you can leave the tea bags in the warm milk for an extra 5 minutes after turning off the heat for an even more pronounced tea flavour.

Frequently Asked Questions

Why didn’t my panna cotta set?

The most common reason is not using enough gelatin or not allowing it to dissolve properly. Ensure your 12g of gelatin sheets are fully bloomed in cold water and then squeezed out before adding to the warm mixture. Whisk thoroughly to ensure no bits of gelatin are left undissolved. Also, double-check that your refrigerator is cold enough (around 4°C or 40°F) and that you’ve chilled it for the full 8 hours, preferably overnight.

Why is my panna cotta rubbery or tough?

This happens when too much gelatin is used or when it’s overheated. If you’ve followed the 12g measure, the issue might be boiling the milk with the gelatin or letting the mixture get too hot after adding it. Gelatin is a protein and can be damaged by high heat, leading to a tougher, less tender set. Always add it off the heat.

Can I use powdered gelatin instead of sheets?

Yes, you can substitute, but the measurements are different. One 12g sheet of gelatin is roughly equivalent to 1 teaspoon (about 3-4g) of powdered gelatin. For this recipe, you would use about 4 teaspoons (roughly 12g) of powdered gelatin. To use it, sprinkle the powder over 3-4 tablespoons of cold water and let it sit for 5-10 minutes to “bloom.” Then, add this bloomed mixture to the warm milk and stir until completely dissolved.

Can I make this dairy-free or vegan?

While this specific recipe is designed with dairy for its classic texture and taste, you could experiment. For a dairy-free version, substitute the whole milk and heavy cream with full-fat canned coconut milk or a high-quality barista-style oat milk for the best creamy results. You will also need to use a vegan gelatin alternative, such as agar-agar. Please note that agar-agar sets much more firmly and at a different temperature than gelatin, so it would require significant recipe adjustments and is not a 1:1 substitution.

The Best Earl Grey Panna Cotta – Smooth & Creamy Treat

If you love milk tea desserts, you need to try this Earl Grey panna cotta. It’s smooth, lightly bouncy, and full of fragrant tea aroma. A foolproof recipe that’s perfect for beginners and so satisfying when chilled overnight.

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Prep Time 25

Cook Time 15

Chilling Time 8

Course Dessert

Cuisine American

Servings