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Jasmine Tea Panna Cotta Parfait

By • Updated September 2026
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This jasmine tea panna cotta parfait is a showstopper for dinner parties: silky layers of floral-infused cream set in tall parfait glasses, punctuated by fresh lychee and a warming ginger syrup. The delicate, perfumed character of jasmine-scented tea transforms classic Italian panna cotta into something wonderfully aromatic, whilst the lychee adds bursts of sweetness and the ginger syrup a gentle warmth that balances the richness.

Serving this dessert in proper parfait glasses isn't just about looks—though the layered effect is undeniably elegant—it's also practical. The tall, transparent sides let your guests admire every stratum, and the narrow shape helps the panna cotta set with clean edges. If you've invested in quality loose-leaf jasmine tea, this is the recipe to make it sing.

Jasmine Tea Panna Cotta Parfait
Prep Time25 mins
Cook Time10 mins
Servings4 Parfaits
DifficultyMedium

Ingredients

  • 500 ml Double Cream
  • 100 ml Whole Milk
  • 3 tbsp Jasmine Tea Leaves (or jasmine pearls)
  • 60 g Caster Sugar
  • 2 Gelatine Sheets (or 1½ tsp powdered gelatine)
  • 200 g Fresh Lychees (peeled and halved, or tinned and drained)
  • 2 tbsp Ginger Syrup (shop-bought or homemade)
  • Fresh Mint Leaves for garnish (optional)
Nutrition per serving:
Calories: 385
Fat: 32g
Sugar: 22g
Protein: 3g

Instructions

1
Bloom Gelatine: Soak the gelatine sheets in a bowl of cold water for 5 minutes until soft and floppy. If using powdered gelatine, sprinkle it over 3 tablespoons of cold water and leave to swell.
2
Infuse Cream: Pour the double cream, milk, caster sugar and jasmine tea leaves into a medium saucepan. Heat gently over a low-medium flame, stirring occasionally, until the mixture is steaming and just below a simmer. Remove from the heat, cover, and steep for 10 minutes to let the jasmine perfume develop fully.
3
Strain & Dissolve: Strain the infused cream through a fine-mesh sieve into a clean jug, pressing the tea leaves gently to extract every drop of flavour. Squeeze excess water from the gelatine sheets and stir them into the warm cream until completely dissolved. (If using powdered gelatine, warm it briefly in the microwave for 10 seconds, then stir into the cream.)
4
Layer in Glasses: Divide half the jasmine panna cotta mixture among four parfait glasses, pouring gently to avoid air bubbles. Chill in the fridge for 1–2 hours until just set to the touch.
5
Add Lychee: Once the first layer has set, arrange 3–4 lychee halves on top of each panna cotta. Drizzle a teaspoon of ginger syrup over the fruit, then carefully pour the remaining panna cotta mixture over the lychees to create a second layer.
6
Set & Chill: Return the parfait glasses to the fridge and chill for at least 3 hours, or until the panna cotta is fully set and wobbles gently when tapped.
7
Garnish & Serve: Just before serving, drizzle the remaining ginger syrup over each parfait and top with a fresh mint leaf if you like. Serve chilled with a long spoon so your guests can dig down through the layers.

🫖 Equipment You'll Need

A proper parfait glass—tall, clear and elegantly tapered—is essential for this recipe. Its transparent sides showcase the delicate jasmine panna cotta layers and jewel-like lychee suspended within, turning a simple set cream into a centrepiece dessert. The narrow profile also helps the panna cotta set cleanly without slumping, and the height gives you room to build dramatic, Instagram-worthy strata.

See our parfait glass picks →

Expert Tip: Use Jasmine Pearls

For the most elegant infusion, choose hand-rolled jasmine pearls rather than loose jasmine green tea. The pearls unfurl slowly in the warm cream, releasing a cleaner, more concentrated floral aroma without the bitterness that can come from over-steeping broken leaves.

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