Soak the gelatin sheets in plenty of cold water for 5 minutes until completely soft. Squeeze out excess water and set aside.

Bring the cream cheese out of the fridge 1 hour ahead to soften until your finger can easily press into it.

Rinse the Thai tea leaves with 50 ml warm water quickly once to remove impurities and prevent bitterness.

In a small saucepan, combine the rinsed Thai tea leaves and 550g of water. Bring to a boil over high heat, then immediately turn off the heat. Cover the pot and let the tea steep for 10 minutes to fully infuse the water.

Strain through a fine sieve to remove the tea leaves.

Add condensed milk, sugar, milk, and whipping cream to the hot Thai tea. Stir until the sugar fully dissolves.

Heat the mixture over low heat until it reaches 60–70°C (edges bubbling gently but not boiling). Turn off the heat immediately.

Add the softened gelatin and stir until fully dissolved. Let the mixture cool to room temperature.

Pour the Thai tea panna cotta mixture into cups or molds, filling them about 60% full.

Refrigerate for 4 hours or until fully set.

In a medium bowl, whisk the softened cream cheese until it is completely smooth.

Add powdered sugar and salt.

Pour in 200 g whipping cream and whip on medium speed until it reaches a thick yogurt-like consistency.

(Avoid overwhipping to maintain a silky texture.)

Take out the chilled panna cotta.

Spoon or pipe the salty cream cheese topping over the firm panna cotta layer.

Add Biscoff cookie crumbs on top.

Chill again briefly or serve immediately.