Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Steeping and chilling time 2 hours 40 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

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

Method
 

Prepare Panna Cotta Base
  1. In a small pan, gently warm half the cream with all the milk until hot but not boiling.
  2. Add sugar and Earl Grey tea, stir to dissolve sugar, and let steep for 2 hours.
  3. Strain the tea mixture through a fine mesh and set aside.
  4. Meanwhile, dissolve agar-agar in remaining cream, bring to a gentle boil for 1 minute to activate.
  5. Combine agar-cream mixture with the strained tea mixture.
Roast Rhubarb
  1. Preheat oven to 180°C and combine rhubarb with sugar and water in a roasting tin.
  2. Cover with foil and roast for 20 minutes until tender.
  3. Remove foil for last few minutes if desired for caramelized edges.
Mold and Serve
  1. Lightly oil 4 ramekins and pour in panna cotta mixture.
  2. Chill for at least 3 hours until set.
  3. To unmold, dip bottoms in hot water for a few seconds and invert onto plates.
  4. 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.