Earl Grey Panna Cotta and Blueberry Jello

an easy delicious dessert

This is my second part of making egg-less desserts since eggs have been either scarce or pricey lately. 

I always wanted to try making panna cotta but never got around to it. So, I thought this would be the perfect time to try since it does not contain any eggs and I did! It was much easier than I thought it would be and I changed it up by adding earl grey and blueberries. You should definitely give this simple yet delicious dessert a try!

I’ve only used gelatin in making marshmallows so it was really fun trying to make something else with it! Are there any other recipes that use gelatin?

Ingredients
I used 12 ounce plastic cups and was able to make 5 cups filled to the brim.

Earl Grey Panna Cotta
1 cup (8 ounces) milk, 3 tablespoons reserved
1 packet (2.5 teaspoon/7 grams) powdered unflavored gelatin
1/2 cup (100 grams) granulated sugar
4 earl great tea bags (~10 grams loose-leaf earl grey tea)
1/2 teaspoon vanilla extract
Pinch of salt
2 cups (1 pint) heavy cream

Blueberry Jello
3.5 cups (28 ounces) clear juice of preference: apple or white grape, can use blueberry as well
1/2 teaspoon blueberry emulsion, can also instead use drops of blue food coloring
2 packets (5 teaspoons/14 grams) powdered unflavored gelatin
Sugar, if you want it sweeter, according to taste
Blueberries

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Directions

1. Panna Cotta
   -Add 1 cup milk to a saucepan.
   -From the measured milk, reserve 3 tablespoons in another small bowl. Sprinkle 1 packet powdered gelatin over the 3 tablespoons milk. Mix them together to hydrate fully and set aside to bloom.
   -Now add 1/2 cup sugar to the milk in the saucepan. Heat the saucepan over medium heat stirring to dissolve the sugar. Bring the milk to a simmer and then remove from heat. Be careful and keep your eye on the milk as it tends to boil over. Add 4 earl grey tea bags to the milk and let the tea steep for 15 minutes.
   -After 15 minutes, remove the tea bags (you can squeeze them to extract more flavor, only if you want though haha). Then add the bloomed gelatin, 1 teaspoon vanilla and a pinch of salt. Mix completely so that the gelatin fully dissolves. If it is still in clumps, return the milk to heat over low, while mixing, until the gelatin fully dissolves.
   -Then pour the milk tea mixture into 2 cups heavy cream. Stir everything together and pour through a sieve to ensure it is smooth. Then pour the milk tea cream mixture into your preferred serving cups. Place them at a slant to have them set at an angle.
   -Cover your cups with plastic wrap and then transfer your panna cotta to the refrigerator to set for a minimum of four hours. I prefer to let them set overnight.

2. Blueberry Jello
   -Measure out 2 cups clear juice and set aside.
   -Then measure out 1/2 cup juice into a bowl and sprinkle 2 packs powdered gelatin over the juice. Stir and set aside to bloom.
   -Pour 1 cup juice into a saucepan. Taste the juice and add sugar if you want it to be sweeter. Then add 1/2 teaspoon blueberry emulsion to the saucepan. Heat over medium-high until the juice comes to a simmer. Then add the bloomed gelatin to the hot juice and mix everything together until the gelatin fully dissolves.
   -Now pour the jello mixture into the 2 cups of reserved juice and mix. This will cool the jello mixture down rapidly so that there’s less waiting cooling time.

3. Assembly
   -Take your panna cotta cups out of the refrigerator. Add some blueberries into the cups on top of the panna cotta. Then pour your jello mixture over the blueberries. Cover them once again and then place them in the refrigerator for 2-4 hours to fully set.

4. Enjoy!

What other flavored panna cotta should I try making?