Creamy Earl Grey Panna Cotta with Roasted Rhubarb
This creamy Earl Grey panna cotta is a sophisticated dessert featuring smooth, silky custard infused with fragrant bergamot tea and topped with tangy roasted rhubarb. Perfect as a make-ahead dessert, it offers a delicate balance of sweet and tart flavors, ideal for elegant dinner parties or tea-time indulgence.
Ingredients
Panna Cotta Base
- 400 ml double cream
- 100 ml whole milk
- 2 tbsp loose Earl Grey tea
- 100 g caster sugar
- 1 tsp vanilla extract
- 1 tsp agar-agar powder
Roasted Rhubarb
- 4 stalks rhubarb cut into 1 cm pieces
- 75 g sugar
- 1 tbsp water for roasting
Instructions
Prepare Panna Cotta Base
- 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.
Roast Rhubarb
- 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.
Mold and Serve
- 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.