Earl Grey Panna Cotta
- 2/3 cup whole milk divided
- 1 ½ teaspoons unflavored powdered gelatin
- 1 2/3 cups heavy cream
- 1/3 cup granulated sugar
- 4 earl grey tea bags
- 1 teaspoon pure vanilla extract
- Pour 1/3 cup of the milk into a bowl. Sprinkle gelatin over and stir with a spoon. Allow to sit until gelatin softens—about 10-15 minutes.
- In a medium saucepan, combine the remaining 1/3 cup milk, cream, sugar, and tea bags. Bring to a simmer over medium-high heat, stirring until the sugar dissolves.
- Remove from heat, and cover, allowing the mixture to steep for about 10 minutes.
- Remove the cover from the cream mixture, place the mixture back on medium heat, so it comes back to a simmer. Add gelatin mixture and stir until well dissolved.
- Pour the mixture through a strainer, squeezing the tea bags to get as much liquid out as possible. Discard tea bags. Whisk in vanilla.
- Place five 4 ounce ramekins on a sheet pan. Evenly distribute the cream mixture between each ramekin. Chill uncovered overnight.
- Dip a ramekin halfway into a bowl of boiling-hot water for approximately 20-25 seconds. With a small, sharp knife, cut around the edges. Place a serving plate on top of the ramekin, and flip over, allowing the panna cotta to gently come out onto the plate. Repeat with remaining ramekins. Serve immediately.
Makes approximately five 4 ounce ramekins