Jul 17 2026
Restaurants›Mezzaluna & The Drawing Room›Earl Grey Panna Cotta Recipe

Earl Grey Panna Cotta Recipe

Inspired by Mezzaluna & The Drawing Room
Time1h 30m
Serves4

blueberry compote, maple tuile

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Panna Cotta

Blueberry Compote

Maple Tuile

Method

Panna Cotta Preparation

  1. 1

    Infuse the Cream

    In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium until just simmering. Remove from heat, add Earl Grey tea bags, and steep for 15 minutes. Remove tea bags.

  2. 2

    Bloom Gelatin

    In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes until it blooms.

  3. 3

    Combine and Set

    Reheat the cream mixture gently. Stir in bloomed gelatin and vanilla extract until fully dissolved. Pour into molds and refrigerate for at least 4 hours until set.

Blueberry Compote Preparation

  1. 4

    Cook Blueberries

    In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and sauce thickens, about 10 minutes. Let it cool.

Maple Tuile Preparation

  1. 5

    Prepare Tuile Batter

    Preheat the oven to 350°F (175°C). In a bowl, mix flour, powdered sugar, melted butter, maple syrup, and egg whites until smooth.

  2. 6

    Bake Tuiles

    On a parchment-lined baking sheet, drop small spoonfuls of the batter and spread thin. Bake for 6-8 minutes until golden. Let cool before removing.

More from Mezzaluna & The Drawing Room