English breakfast tea panna cotta, with fresh raspberries. A simple, unique and impressive dessert that is perfect for your next dinner party. This is the first recipe in our new "Tea recipes" series. Black tea panna cotta.
Desserts,  Yum

English breakfast tea panna cotta with raspberries

Is there anything more comforting than hot sweet black tea with milk? It has always tasted like a big hug to me. It is also probably partly why taking tea with my Mum has been good grief therapy for me. So why not make it into a dessert? Enter: the English breakfast tea panna cotta with raspberries.

The tea recipes

Those of you who subscribe to our monthly emails may have read about our plans for a new series called ‘The tea recipes’.

No, I don’t mean recipes for tea as in dinner. However, as an Australian, I can understand why this might be your first.

In this case, I also don’t mean recipes for formal afternoon tea or to have with a pot of tea. We will be showcasing the former on the blog soon. We definitely have a number of the latter on the blog already.

In this case, I mean recipes, where tea is an important ingredient. Earl grey, rooibos, peppermint, ginger and lemongrass, fennel: we’re planning on coming up with recipes for each of them.

First on our list: classic English breakfast tea.

Actually, if we are being accurate, this is the second recipe that uses tea as a key ingredient. The first was part of our Ice, ice Baby! series: Raspberry tea sorbet.

Black tea panna cotta with fresh raspberries. It's simple, unusual and impressive. The first in our new 'Tea recipes' series.

Oma’s birthday

Last weekend was Oma’s birthday, AKA my mother-in-law. She held the traditional birthday gathering with family and close friends (which seems to get smaller each year). While the food, drinks and even the decor has changed little over the last few years, I decided to shake things up a little with dessert.

It was the perfect opportunity to try out my new tea recipe in the form of English breakfast panna cotta.

What is panna cotta?

Italian for “cooked cream”, panna cotta is an Italian dessert with sweetened cream, thickened with gelatin and moulded. Unlike custard, panna cotta is thicked with gelatin and not eggs

The dish traditionally comes from the Piedmont region, near Turin, there is some dispute about the other facts. It was first made in the late 1800s or early 1900s but first appeared in any cookbooks in the 1960s. The Region of Piedmont included it in its list of traditional foods from the region in 2001.

Black tea panna cotta, with fresh raspberries: the first mouthful. a delicious, easy and unusual dessert, the first in our new 'Tea recipes' series. Black tea panna cotta.


Like a good cup of tea, the tea in this panna cotta can quickly get quite strong. I started with two heaped teaspoons of tea. When the cream started to simmer, I decided to ‘scrape’ a lot of the tea off the top as the tea taste was quickly getting quite strong.

If you don’t enjoy a strong cup of tea, only add one teaspoon of tea leaves. If you have tea bags, I would recommend removing the tea from the bags before adding it to the cream.

I made this recipe with English breakfast tea. If you prefer another type of black tea, by all means use that instead.

I decided to use Weck glass jars for these panna cotta. The only ones that I had enough of were tulip shaped: they were narrower at the top and not straight on the sides. As a result, I couldn’t tip the panna cotta out to serve, as you normally would. The consistency was still great.

English breakfast tea panna cotta

Are you are looking for a dessert for your next dinner party or special occasion? This English breakfast tea panna cotta is perfect! It is easy and does take too much time but is still impressive, delicious and a little different.

The tea series: English breakfast tea panna cotta
English breakfast tea panna cotta with raspberries

Prep Time: 20 minutes

Cook Time: 4 hours, 20 minutes

4 hours, 40 minutes



Servings: 4 persons

English breakfast tea panna cotta with fresh raspberries. Easy, delicious and unusual

An easy, impressive and unusual dessert that is great for a dinner party or special occasion. The first in our ‘Tea Recipes’ series.


  • 3 sheets of gelatine
  • 400 mL of cream
  • 1 packet of vanilla sugar
  • 2 tbsp sugar
  • 1 to 2 tsp loose English breakfast tea leaves
  • Fresh raspberries, washed (approx. 125g)
  • 1 tsp icing sugar


  1. Place the gelatine in a bowl of cold water and allow to soak for about 5 minutes.
  2. Pour the cream, vanilla, sugar and tea leaves in a saucepan. Simmer (don’t boil!) over low heat for five minutes.
  3. Pour the tea cream through a fine sieve into a bowl to separate out the tea leaves.
  4. Remove the gelatine from its saucepan and squeeze well to remove as much water as possible. Add to the hot tea cream and stir to dissolve.
  5. Pour into 4 cold jars or forms. Allow to cool to room temperature before refrigerating for 3-4 hours before serving. If time is of the essence, place the bowl in an ice bath and stir the mix until cool then pour into the forms.
  6. To serve: If in jars, top with raspberries and dust with icing sugar.
  7. To remove the panna cotta from the forms, hold the forms in warm water for a few seconds before tipping upside down onto a plate. Surround with some raspberries dusted with icing sugar.


If you have another type of black tea that you prefer, by all means, use that instead.

If you only have tea bags on hand, remove the tea from the bag to use.

Even as it cools, the panna cotta will be quite runny. It will only start to thicken once it has been in the refrigerator for about an hour, but it may require longer to set all the way through.

When you refrigerate, cover the panna cotta, if possible, so that they do not develop a strange taste from an odour in the fridge.

Enjoy sign-off
The tea recipes series: English breakfast tea panna cotta. A simple, comforting and impressive  dessert that is perfect for the next dinner party. Serve with fresh raspberries. Black tea panna cotta recipe.


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