Tetley Earl Grey Panna Cotta

• Heat cream, half of the milk and sugar in a saucepan set over medium heat until the mixture starts to simmer around the edges of the pan.
• Add tea bags and lemon peel. Remove from heat. Steep, covered, for 5 minutes.
• Meanwhile, sprinkle the gelatin over the remaining milk; let stand for 5 minutes or until gelatin has softened.
• Carefully squeeze the tea bags to release as much liquid as possible; discard along with lemon peel.
• Stir in gelatin mixture; whisk until dissolved. Strain through coffee filter or cheesecloth.
• Divide the mixture among 4 tea cups, ramekins or small dome-shaped bowls.
• Cover with plastic wrap and refrigerate for 6 hours or until set.

Tetley Tips

• Garnish panna cotta with berries and serve with a shortbread cookie.
• Panna cottas can be made up to 3 days in advance and kept chilled until ready to serve.