Chocolate and Orange Panna Cotta Recipe

Make the tea jelly: Heat 4 cups water in a medium saucepan until just about to boil. Add Earl Grey tea bags and steep for 3 to 4 minutes. Remove tea bags, then add gelatin and sugar. Stir to dissolve.

Pour mixture into an 8-inch square baking pan lined with plastic wrap. Cover and chill for 6hours, preferably overnight.

Make the panna cotta: Heat 1 cup water in a medium saucepan until just about to boil. Stir in gelatin until dissolved. Lower heat to simmer, then add all-purpose cream, milk, liqueur, cocoa powder, sugar, and orange zest. Pour into a large heatproof bowl and allow to cool until cool to the touch, about 30 minutes to 1 hour.

Cut tea jelly into ½-inch cubes then remove from baking pan. Set aside.

Pour cooled panna-cotta mixture into a 10½-inch Bundt pan greased with nonstick cooking spray. Add tea jelly cubes, making sure to distribute them evenly. Cover and chill for 6 hours or up to overnight.

Carefully turn Bundt pan over a serving dish, shaking gently to help release the panna cotta. Serve chilled.