Tangy-sweet and subtly floral, this Earl Grey panna cotta balances silky cream with the bright pop of roasted rhubarb.
The custard is infused with fragrant bergamot tea and set to a tender wobble that feels sophisticated but is surprisingly simple to pull together. Serve chilled with warm rhubarb syrup for an elegant finish.
Why this version works
This panna cotta relies on the aroma of Earl Grey to lift an otherwise rich, creamy base.
The contrast of cool, creamy custard and tart, ruby-red rhubarb creates a balanced mouthfeel.
Small technique tweaks—like steeping the tea and roasting the rhubarb—bring out deeper flavors without extra fuss.
Ingredients (serves 4)
For the creamy base, measure the double cream and whole milk and have the Earl Grey tea ready.
Sweeten with caster sugar and add a touch of vanilla to round the bergamot notes.
Use a single teaspoon of agar-agar powder to set the custard firmly yet tenderly, and keep the roasted rhubarb simple with just sugar and a splash of water.
Quick ingredient checklist
400 ml double cream and 100 ml whole milk make a luxuriously silky custard base.
2 tablespoons loose Earl Grey tea, 100 g caster sugar, and 1 teaspoon vanilla extract build the flavor profile.
1 teaspoon agar-agar powder replaces traditional sheets for a reliable vegetarian set.
For the rhubarb: 4 stalks cut into 1 cm pieces and 75 g sugar; a tablespoon of water to encourage roasting syrup.
Technique — steeping and setting
Warm half the cream with all the milk and dissolve the sugar completely before adding the tea.
Allow the mixture to steep in the warm liquid for about two hours to extract those bergamot oils fully.
Strain the infusion through a fine mesh to remove the leaves and reserve the fragrant milk-cream.
Meanwhile, dissolve the agar-agar into the remaining cream, bring it to a gentle boil for a minute to activate, and then combine with the strained tea mixture.
The brief boil is important for agar-agar; it needs heat to gel properly, so don’t skip this step.
Roasting the rhubarb
Preheat the oven to 180°C and toss rhubarb with sugar and a tablespoon of water in a small roasting pan.
Cover the pan loosely with foil to keep the rhubarb tender and roast for about 20 minutes until the stalks are softened and the syrup is glossy.
Remove the foil for the last few minutes if you’d like a slightly caramelized edge on the fruit.
Spoon the warm rhubarb and syrup over chilled panna cottas just before serving to preserve the contrast of temperatures.
Molding and chilling
Lightly oil four ramekins or silicone moulds to ensure easy unmolding.
Divide the combined panna cotta mixture between the molds and chill in the refrigerator for at least three hours, or until fully set.
To unmold, dip the bottoms briefly in hot water for a few seconds or run a thin knife around the edge; invert onto plates and allow to settle for a moment.
If using silicone, pressing gently at the base will usually release the panna cotta cleanly.
Flavor variations and add-ons
For an extra citrus lift, grate a little lemon zest into the strained tea mixture before combining with the agar-cream.
Swap the rhubarb syrup for a warm mixed berry compote when rhubarb is out of season.
A scatter of crushed pistachios on top adds texture and a pop of color without overwhelming the delicate bergamot notes.
Make-ahead and storage
Panna cotta keeps well when prepared in advance and chilled, making it a great dinner-party dessert.
Store covered in the refrigerator for up to three days; keep the roasted rhubarb in a separate container and reheat gently before serving.
If you need to transport them, leave panna cottas in their ramekins and unmold at your destination for best presentation.
Troubleshooting common issues
If the panna cotta sets too firmly, reduce the agar-agar slightly next time; small adjustments go a long way.
If it doesn’t set, ensure the agar-agar reached a simmer during activation — agar must be heated to gel properly.
If the tea flavor is faint, increase steep time or add an extra half tablespoon of tea on your next batch for a more pronounced bergamot aroma.
Serving suggestions
Serve panna cotta on small dessert plates with a spoonful of warm roasted rhubarb and a drizzle of the roasting syrup.
Pair with a short, crisp cookie or a thin almond biscotti to add a crunchy contrast.
This dessert complements light tea courses and sits nicely after rich mains like a roast or a creamy pasta.
On presentation
Unmold panna cotta onto chilled plates to keep condensation minimal and edges neat.
Garnish with a small rhubarb shard or a curl of lemon zest for height and visual contrast.
A few micro basil leaves or a sprinkle of toasted almond slivers finish the dish with understated elegance.
Related recipes you may enjoy
For more rhubarb inspiration, try a classic rhubarb custard pie that puts the fruit front and center.
If you like make-ahead sweets, a simple rhubarb dump cake offers speedy preparation with bold flavor.
Pair this panna cotta with other elegant desserts like a light blueberry cream cheese blintz for a full dessert spread.
You might also enjoy a creamy peanut lime chicken noodles for a savory dinner pairing.
FAQ
What is the best tea to use for this panna cotta?
Earl Grey is ideal because its bergamot aroma complements creamy textures.
Choose a high-quality loose leaf for the cleanest infusion and avoid overly floral blends that can compete with vanilla.
Can I make this dairy-free?
Yes, replace the double cream with full-fat coconut milk and the whole milk with your preferred plant milk.
Expect a slight coconut flavor; reduce coconut milk if you want a subtler base.
How does agar-agar differ from gelatin in texture?
Agar-agar yields a firmer, slightly more custard-like set compared with gelatin’s silky wobble.
Adjust the quantity to suit your preference; small reductions give a softer set.
Can I prepare individual servings in advance?
Absolutely — panna cotta benefits from resting and can be set up to three days ahead.
Store the roasted rhubarb separately and reheat briefly to serve with chilled custard.
Is there a tip for unmolding perfectly?
Warm water against the base and a quick invert usually works; silicone molds simplify the process.
If you have trouble, run a thin knife around the edge before dipping to release any air pockets.
This Earl Grey panna cotta with roasted rhubarb makes a refined, make-ahead dessert that’s both effortless and visually striking.
With small technique notes and a few easy variations, it adapts to seasonal fruit and dietary preferences while retaining a distinctly elegant flavor profile.
Creamy Earl Grey Panna Cotta with Roasted Rhubarb
Ingredients
Method
- In a small pan, gently warm half the cream with all the milk until hot but not boiling.
- Add sugar and Earl Grey tea, stir to dissolve sugar, and let steep for 2 hours.
- Strain the tea mixture through a fine mesh and set aside.
- Meanwhile, dissolve agar-agar in remaining cream, bring to a gentle boil for 1 minute to activate.
- Combine agar-cream mixture with the strained tea mixture.
- Preheat oven to 180°C and combine rhubarb with sugar and water in a roasting tin.
- Cover with foil and roast for 20 minutes until tender.
- Remove foil for last few minutes if desired for caramelized edges.
- Lightly oil 4 ramekins and pour in panna cotta mixture.
- Chill for at least 3 hours until set.
- To unmold, dip bottoms in hot water for a few seconds and invert onto plates.
- Serve with roasted rhubarb and syrup.
Notes
- Use high-quality loose leaf Earl Grey for the best flavor.
- Prepare the panna cotta a day ahead for perfect set and flavor infusion.
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