Jasmine Panna Cotta

This jasmine panna cotta is smooth, creamy, and delicately perfumed with floral notes from jasmine tea. I love how the rich creaminess pairs with the light, aromatic flavor, making it an elegant dessert that feels both indulgent and refreshing.

Why You’ll Love This Recipe

I enjoy this recipe because it transforms simple ingredients into something special. The jasmine tea gives the panna cotta a unique twist compared to the classic version, and it’s perfect for impressing guests or treating myself. I also like how it can be made ahead, so I don’t have to rush when entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
3/4 cup (180 ml) whole milk
2 cups (500 ml) heavy cream
1/4 cup (50 gr) granulated sugar
3 sheets gelatin
1/2 tsp vanilla extract
1/4 cup (15 gr) loose leaf jasmine green tea

Directions

If I plan to unmold the panna cotta onto plates, I lightly grease the inside of the glasses with vegetable oil and wipe out most of it, leaving just a thin residue. If I serve them directly in the glasses, I leave them uncoated.
I soak the gelatin sheets in cold water until soft, then set them aside.
In a medium saucepan, I heat milk, heavy cream, and sugar until it reaches a simmer, making sure not to let it boil. I remove the pan from the heat.
I squeeze the softened gelatin to remove excess water and add it to the warm mixture, stirring until fully dissolved.
I stir in the vanilla extract and loose leaf jasmine tea, then let it steep for 10–15 minutes.
After steeping, I strain the mixture through a fine sieve and pour it evenly into prepared molds or glasses. I refrigerate for at least 4 hours, or overnight, until set.
To unmold, I dip the bottom of the mold in hot water for 5 seconds, run a knife gently around the edge, and invert onto a serving plate.

Servings and Timing

This recipe makes about 6 servings. It takes around 20 minutes to prepare, plus 4 hours or more to chill and set.

Variations

I sometimes swap jasmine tea for other floral teas like chamomile or lavender for a different aroma. Adding a fruit coulis, like raspberry or mango, on top gives a nice contrast in flavor and color. For a lighter version, I use half-and-half instead of heavy cream. I also like to add a little lemon zest when steeping the tea for a citrusy brightness.

Storage/Reheating

I keep the panna cotta covered in the refrigerator for up to 3 days. Since it’s a chilled dessert, I don’t reheat it, but I make sure to keep it cold until serving for the best texture.

FAQs

Can I use powdered gelatin instead of sheets?

Yes, I can substitute powdered gelatin by blooming it in cold water first, then adding it to the warm mixture.

Can I make panna cotta without cream?

I can replace some or all of the cream with milk or coconut milk, but the texture will be less rich.

What if I don’t have jasmine tea?

I can use another fragrant tea like Earl Grey, chamomile, or green tea.

How do I know if the panna cotta is set?

I gently touch the surface; if it’s firm but still slightly wobbly, it’s ready.

Can I make it vegan?

Yes, I can use coconut cream and agar-agar instead of gelatin and dairy, though the texture will be a bit different.

Do I need to grease the molds?

I like to lightly grease if I plan to unmold, but if I serve in glasses, I skip this step.

Can I reduce the sugar?

Yes, I can cut back slightly on sugar without affecting the texture too much.

What toppings work best?

I love topping with fresh fruit, fruit puree, edible flowers, or a drizzle of honey.

Can I make it ahead for a party?

Yes, panna cotta is perfect for making the day before and keeping chilled until serving.

What’s the best way to serve it?

I like serving it in glass cups for a simple presentation, or unmolding onto plates for a more elegant look.

Conclusion

This jasmine panna cotta is one of my favorite elegant desserts to make. I love its creamy texture, light floral flavor, and versatility. Whether I serve it plain or with fruit on top, it always feels special and makes a beautiful ending to any meal.

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