Gluten-Free Earl Grey Panna Cotta
By the Gluten Free Recipes team ·
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.
At a glance: This easy desserts recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 6 ingredients — including heavy cream, granulated sugar, earl grey tea leaves — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Earl Grey Panna Cotta: 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 Panna Cotta: This recipe is naturally gluten-free, relying on dairy and gelatin for its structure. Always verify that your tea and gelatin are certified gluten-free.
Ingredients
- 2 cups heavy cream
- 0.5 cup granulated sugar
- 2 tbsp Earl Grey tea leaves (loose leaf or in sachets)
- 1 tsp unflavored gelatin powder
- 3 tbsp cold water
- 0.5 tsp pure vanilla extract
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)
Tips & Notes
- Pure vanilla extract (not imitation) gives a much more complex, rounded flavor — worth the cost in simple recipes.
- Use an oven thermometer — most ovens run hot or cold by 25°F or more, which especially affects GF baked goods.
- Make this ahead and refrigerate overnight for the best results.
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