Bergamot Panna Cotta

Adapted from “Valentine Treats” by Sara Perry.

• 1 package (2 teaspoons) unflavored gelatin
• 1 cup whole milk or half-and-half
• 1 cup heavy (whipping) cream
• 1/2 cup powdered sugar
• 3 Earl Grey tea bags
• 1/2 teaspoon vanilla extract
• Fresh berries, raspberry jam, dried cherries or brandy soaked cherries

Lightly butter 4 stemmed glasses, ramekins or heart-shaped molds. Pour milk into small bowl and sprinkle the gelatin over the milk. Let stand until gelatin softens, about 3 minutes and lightly stir.

Combine cream, sugar and tea bags in medium saucepan and heat, stirring occasionally until mixture just comes to a boil. Remove from heat and lightly squeeze tea bags to release more of the color and flavor. Discard tea bags. Lightly whisk in the milk mixture until gelatin is completely dissolved and heat briefly over low heat. Stir in vanilla. Divide mixture between the glasses or molds and refrigerate until set, about 4 hours or overnight.

To serve, either present in glasses with fruit topping or to unmold, run a sharp knife along the inside of each mold and dip bottom in hot water. Place plate over mold and invert. Top with fruit, jam that has been thinned with water or liqueur or cherries. Sift additional powdered sugar over the top if desired. Makes 4.