Mixed Berry Black Tea Panna Cotta
A silky panna cotta infused with mixed berry black tea, topped with a fresh berry compote for a dessert that tastes like the tea itself.
This panna cotta captures the tea's tart-sweet, fruit-forward character in a creamy, wobbly dessert. Steeping the tea directly in warm cream infuses the custard with both the malty black tea base and the bright berry notes, so every spoonful tastes unmistakably like the cup it came from.
Using a slightly longer steep than usual — about 8 minutes — pulls extra color and berry flavor from the leaves without overdoing the tannins, since the cream and sugar soften any bitterness that might otherwise come through.
A quick fresh berry compote on top doubles down on the tea's flavor profile and adds textural contrast to the silky panna cotta. The compote's gentle tartness mirrors the tea, making the whole dessert feel cohesive rather than like two separate flavors stacked together.
Serve well-chilled in glasses or unmolded onto small plates. This is an easy make-ahead dessert for dinner parties — it actually improves after a full day in the fridge, as the tea flavor deepens.
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup sugar
- 3 tbsp loose mixed berry black tea (or 4 tea bags)
- 2 1/2 tsp powdered gelatin
- 3 tbsp cold water
- 1 tsp vanilla extract
- 1 cup mixed fresh or frozen berries (blackberry, raspberry, blueberry)
- 2 tbsp sugar (for compote)
- 1 tsp lemon juice
How to make it
- 1Sprinkle gelatin over the cold water in a small bowl and let it bloom for 5–10 minutes.
- 2Heat cream, milk, and sugar in a saucepan until just simmering. Remove from heat, add the tea, cover, and steep 8 minutes. Strain through a fine sieve, pressing gently.
- 3Return the strained, warm cream to low heat. Whisk in the bloomed gelatin and vanilla until fully dissolved.
- 4Pour into 6 small glasses or ramekins. Refrigerate at least 4 hours, or until fully set.
- 5Make the compote: simmer berries, sugar, and lemon juice in a small saucepan for 8–10 minutes until syrupy. Cool completely.
- 6Spoon the cooled berry compote over each panna cotta just before serving.
Want to learn more about Té Negro con Frutos del Bosque? Visit its full profile.
Back to Té Negro con Frutos del BosqueYou might also like
What to Eat with Mixed Berry Black Tea
Bright, tart-sweet, and fruit-forward, Mixed Berry Black Tea pairs beautifully with buttery pastries, fresh cheeses, and brunch classics.
Mixed Berry Tea-Glazed Roast Chicken Thighs
Chicken thighs glazed in a tangy mixed berry black tea reduction with balsamic and rosemary, roasted until sticky and caramelized.