Earl Grey Strawberry Panna Cotta Recipe

Bloom gelatin

Sprinkle 1.75 tsp gelatin over 2 tbs cold water in a small bowl. Let sit 5–7 minutes until spongy.

Infuse tea and heat cream

In a small saucepan combine 1 cup whole milk, 1 cup heavy cream and 1/3 cup granulated sugar. Heat over medium until steaming (do not boil). Add 2 Earl Grey tea bags, remove from heat, and steep 6–8 minutes for a pronounced bergamot flavor.

Strain and dissolve gelatin

Remove tea bags, pressing lightly to extract liquid. Rewarm the infused cream gently if it cooled; off heat stir in the bloomed gelatin until fully dissolved, then whisk in 1/2 tsp vanilla extract. Taste and adjust sweetness if needed.

Set panna cotta

Divide mixture into 6 small serving glasses or molds (about 1/2 cup each). Cool to room temperature, then refrigerate at least 4 hours or overnight until set.

Bloom 1 tsp gelatin in 1 tbs cold water for 5 minutes. In a small saucepan combine 1/2 cup fresh lemon juice, 1/4 cup water and 2 tbs sugar. Warm gently until sugar dissolves and liquid is hot but not boiling. Remove from heat, stir in bloomed gelatin until dissolved. Cool to lukewarm (around 30–35°C / 86–95°F).

Pour or spoon a shallow layer (about 1–2 tbs) of gelée onto each set panna cotta. Return to refrigerator 30–45 minutes, until gelée is set.

In a small saucepan combine 2 cups quartered strawberries, 1/3 cup granulated sugar and 1 tbs lemon juice. Cook over medium heat, stirring occasionally, until strawberries break down and sauce thickens slightly, about 6–8 minutes.

Remove from heat and stir in 1/4 tsp freshly cracked black pepper and 1 tsp lemon zest. Allow to cool to room temperature. If you prefer a smoother compote, mash lightly with a fork or pulse briefly with an immersion blender — leave some texture.

Refrigerate until ready to use. Spoon about 1–2 tbs compote per serving on top of the lemon gelée or beside the panna cotta when plating.

In a small bowl whisk together 1/2 cup mascarpone, 1/4 cup heavy cream, 1 tbs powdered sugar, 1/2 tsp lemon zest, 1/2 tsp lemon juice and a pinch (1/8 tsp) salt until smooth and slightly airy. Fold in 1 tbs finely chopped fresh basil. Taste and adjust lemon/basil balance. Chill until serving.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.

In a bowl whisk 1 egg white lightly, then whisk in 2 tbs melted cooled butter and 1/3 cup granulated sugar until smooth. Add 2 tbs flour, 1 tsp freeze-dried strawberry powder and a pinch (1/8 tsp) salt; stir to make a thin batter.

Spoon teaspoonfuls of batter onto prepared sheet and spread into thin rounds (about 2–2.5 inches). Bake 6–8 minutes until edges are golden. Work quickly: remove one at a time and shape over a rolling pin or edge of a bowl into curved tuiles. Cool until crisp. Store in an airtight container to keep crisp.

Preheat oven to 350°F (if not already). Combine 1/2 cup rolled oats, 2 tbs flour, 2 tbs brown sugar, pinch salt and 2 tbs melted butter in a bowl. Mix until clumps form and oats are coated.

Spread on a small baking sheet and bake 8–10 minutes, stirring once, until golden and fragrant. Cool completely; break into coarse pieces.

When panna cotta and gelée are set, spoon 1–2 tbs strawberry-pepper compote onto each serving, either centered atop the gelée or alongside. Dot or pipe 1–2 tbs lemon basil cream beside the compote.

Scatter about 1–2 tbs oat crumble around each panna cotta for crunch. Slide a strawberry tuile into the crumble or rest it on the rim for height.

Garnish with thin strawberry slices and small basil leaves. Serve chilled.