Earl Grey Panna Cotta serves six

15 mins to prepare, plus 30 mins to infuse and 4 hours to chill, 702 calories per serving



  • 150ml Dale Farm milk
  • 600ml Dale Farm double cream
  • 2 Thompson’s Earl Grey tea bags
  • 3 gelatine leaves
  • 200g (7oz) caster sugar
  • 6 shortbread biscuits, to serve
  • 6 tsp clear honey



Pour the milk and cream into a small pan with the tea bags and bring to the boil. Remove from the heat and leave to infuse for 30 minutes. Put 6 small pudding moulds, about 125ml (4fl oz) each, on a baking tray. (If you don’t have puddings moulds, you can use dessert glasses, ramekins or even tea cups.) Soak the gelatine leaves in a bowl of very cold water and set aside.

Strain the infused mixture, discard the tea bags, and tip the liquid back into the pan. Add the sugar and warm through until dissolved. Squeeze the water from the gelatine and add to the saucepan. Remove the pan from the heat and stir until the gelatine is completely dissolved then strain the liquid into a measuring jug.

Carefully pour the mixture into the moulds, then place in the fridge for at least 4 hours or overnight until the liquid is completely set. Loosen the panna cotta by going round the edge of the mould with a knife. If necessary, dip in hot water. Reverse the mould onto a serving plate and gently lift off, releasing the panna cotta. Serve with a shortbread biscuit and a drizzle of honey on the plate.