In a medium saucepan, measure out your blueberries and sugar, stirring them together. Bring to a boil on high heat and immediately turn to just above a simmer for about 5-10 minutes depending on the consistency you like. Continue stirring until you see the sugar completely dissolved and juices on the bottom of the pan.

Add in 3 – 4 passes of fresh nutmeg on your microplane grater (optional).

Remove from the heat, transport to a container, and reserve in the refrigerator for later.

In a small saucepan, measure out your milk, sugar, salt, and tea bags, and bring to a boil on high heat. Immediately remove from the heat, cover the saucepan and let the tea bags steep for 5 minutes.

While your tea is steeping, measure out your vanilla extract and heavy cream into a large mixing bowl.

Remove the tea bags from the milk (careful not to burn your hands), gently squeezing out the excess liquid back into the milk.

Evenly sprinkle the gelatin powder on top of the warm milk, wait for 3 minutes, and whisk together until fully dissolved. If there are lumps, put the saucepan back on the stove on medium-low heat for 1 – 3 minutes and continue to whisk until dissolved.

Add the milk mixture to the cream, mixing thoroughly, this is your earl grey panna cotta base. Let it come to cool.

Divide the mixture into the containers you are using to set the panna cotta. If you plan on removing the panna cotta from the container before serving, be sure to swipe the insides with a paper towel dipped in vegetable oil.

Cover the tops with plastic wrap and let the panna cotta rest in the fridge for a minimum of 3 hours, or overnight.

If you are unmolding your panna cotta, run a sharp knife around the edge of the panna cotta dessert and dip the bottom of the container into water holding for a few seconds. Invert onto a plate. If the dessert does not fall out, repeat the hot water step and try again. Spoon the blueberry coulis on top for a beautiful look and serve!