Enjoy luscously smooth Jasmine Panna Cotta that captures the delicate floral aroma of jasmine milk tea. This silky dessert makes a lovely post-dinner treat and can even replace your afternoon cup of tea.
A good cup of tea is comforting any time of day — morning, afternoon, or even after dinner. As a tea lover, I enjoy experimenting with tea-flavored desserts, and this Jasmine Panna Cotta is one of my favorites.
This panna cotta is part of my Tea Infused Panna Cotta Series and stands out for its clear, fragrant jasmine notes. The flavor is floral and mildly sweet, echoing jasmine milk tea but in a creamy custard form. Compared to other floral-infused panna cottas I’ve made, this version offers a more pronounced jasmine aroma that remains well balanced by the gentle bitterness of the tea.
About Jasmine Tea
Jasmine tea is one of the world’s most popular scented teas. Typically made with a green tea base — though sometimes with black, white, or oolong — it is scented using jasmine blossoms. The finished tea is fragrant and subtly sweet, making it one of China’s best-known scented teas.
Traditional jasmine tea production pairs spring-harvested tea leaves with jasmine flowers that bloom in summer. Jasmine buds open at night, and tea producers layer the flowers with the tea leaves so the aroma is absorbed as the blossoms open. After several hours or repeated scentings, the flowers are removed and the tea retains the jasmine fragrance.
Best Jasmine Tea for Jasmine Panna Cotta
Jasmine tea comes in many varieties and forms, and its flavor depends on the base tea and processing. For panna cotta, choose a jasmine tea with a strong, clear flavor that will stand up to cream and milk.
For this recipe I used a jasmine green tea commonly used for bubble milk tea. It delivers a bold jasmine aroma and a bright tea flavor that cuts through the richness of the cream. I also prefer loose-leaf jasmine tea over tea bags because loose leaves generally produce a stronger, cleaner infusion.
Not all jasmine teas behave the same when steeped in dairy, so if you’re unsure, test your tea by steeping it in hot milk to see how the flavor develops. Some jasmine teas are mellow while others are quite robust — choose one that complements the creaminess rather than being masked by it.
More Tea Dessert Recipes
If you enjoy tea-flavored treats, here are a few more recipes to try:
- Earl Grey Shortbread Cookies
- Matcha Panna Cotta
- No-Bake Thai Tea Cheesecake
- Eggless Matcha Tiramisu Cake
- Earl Grey Burnt Cheesecake
Jasmine Panna Cotta
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Ingredients
- 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
Instructions
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If you plan to unmold the panna cotta, lightly grease the inside of the molds with a small amount of vegetable oil and wipe most of it away with a paper towel so only a thin film remains. If not, leave them uncoated.
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Soak the gelatin sheets in cold water until they are soft, then set aside.
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In a medium saucepan, warm the milk, heavy cream, and sugar over medium heat until it reaches a gentle simmer. Do not boil. Remove from the heat.
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Squeeze excess water from the gelatin sheets and stir them into the warm cream mixture until fully dissolved.
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Add vanilla extract and the loose leaf jasmine tea. Let the mixture steep for 10–15 minutes so the jasmine infuses into the cream.
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Strain the mixture through a fine sieve to remove the tea leaves, then pour evenly into the prepared molds. Chill in the refrigerator until set, at least 4 hours or overnight.
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To unmold, briefly dip the bottom of each mold into hot water for about 5 seconds to loosen the edges. Run a thin knife around the inside edge and invert onto a serving plate.