Gluten-Free Earl Grey Tea Panna Cotta Cups

This silky smooth Earl Grey Panna Cotta, infused with the fragrant bergamot notes of Earl Grey tea. This elegant dessert offers a delicate, creamy texture that melts in your mouth, providing a sophisticated and refreshing treat.

Prep: 15 min Cook: 7 min Total: 265 min Serves: 4

At a glance: This easy desserts recipe yields 4 servings in about 4h 25m (15 min prep, 7 min cook). It uses 6 ingredients — including heavy cream, granulated sugar, earl grey tea leaves — and walks through 5 steps. Updated October 25, 2026. Browse more desserts recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Earl Grey Tea Panna Cotta Cups: When preparing this desserts recipe, when sourcing ingredients like tea leaves and gelatin, always check for gluten-free certification. Cross-contamination can occur during processing, so it's essential to use products specifically labeled as gluten-free to avoid any risk. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Earl Grey Tea Panna Cotta Cups: This recipe is naturally gluten-free, relying on dairy and gelatin for its structure. Always verify that your tea and gelatin are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for granulated sugar, unflavored gelatin powder, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups heavy cream
0.5 cup granulated sugar Shop
2 tbsp Earl Grey tea leaves (loose leaf or in sachets)
1 tsp unflavored gelatin powder Shop
3 tbsp cold water
0.5 tsp pure vanilla extract Shop

Instructions

1 In a medium saucepan, combine the heavy cream and granulated sugar. Add the Earl Grey tea leaves, either loose or by steeping sachets directly in the cream. Gently heat the mixture over medium-low heat, stirring occasionally, until the sugar has dissolved and the cream is steaming but not boiling, about 5-7 minutes. This allows the Earl Grey flavor to infuse into the cream.
2 Once the cream is fragrant and infused, remove the saucepan from the heat. If using tea sachets, carefully remove them. If using loose leaves, strain the cream through a fine-mesh sieve into a clean bowl to remove the tea leaves, pressing gently to extract all the flavor. Discard the tea leaves.
3 While the cream mixture is still warm, prepare the gelatin. In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it sit undisturbed for about 5 minutes, or until it blooms and becomes a jelly-like consistency. This process ensures the gelatin dissolves smoothly.
4 Add the bloomed gelatin mixture to the warm, strained Earl Grey cream. Whisk vigorously until the gelatin is completely dissolved and no lumps remain, which should take about 1-2 minutes. Stir in the pure vanilla extract for an extra layer of aroma and flavor.
5 Carefully pour the panna cotta mixture into four individual ramekins or small glasses. Cover each ramekin with plastic wrap, ensuring the wrap doesn't touch the surface of the liquid. Refrigerate for at least 4 hours, or until the panna cotta is fully set and firm to the touch. The chilling time is crucial for achieving the perfect wobbly texture.

Nutrition (per serving)

300

Calories

Protein

41g

Carbs

19g

Fat

Fiber

185mg

Sodium

Tips & Notes

Keep the cream at a steam, not a boil, while the Earl Grey leaves infuse. Very hot liquid pulls more tannin from black tea and can leave the panna cotta tasting bitter.
Sprinkle the gelatin evenly over the 3 tbsp cold water instead of tipping it in as a pile. Dry pockets in the center do not bloom and leave rubbery specks in the cups.
If the strained cream has cooled too much to melt the bloomed gelatin, warm it briefly over low heat while whisking. Undissolved gelatin sinks and sets as a firm layer at the bottom of each ramekin.

Common questions

What cross-contamination risk is specific to Gluten-Free Earl Grey Tea Panna Cotta Cups?

Check heavy cream, granulated sugar, Earl Grey tea leaves before they go into Gluten-Free Earl Grey Tea Panna Cotta Cups. When sourcing ingredients like tea leaves and gelatin, always check for gluten-free certification. Cross-contamination can occur during processing, so it's essential to use products specifically labeled as gluten-free to avoid any risk. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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