Begin by lightly greasing the inside of your molds with a small amount of vegetable oil.

Fill a small bowl with cold water and submerge the gelatin sheets, allowing them to soak for about 5-10 minutes.

In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until it reaches a gentle simmer.

Once your cream mixture is simmering, remove it from heat and add the softened gelatin sheets, stirring until fully dissolved.

Add the vanilla extract and loose leaf Earl Grey tea to the warm mixture and allow it to steep for 10-15 minutes.

Carefully pour the mixture through a fine sieve into the prepared molds.

Cover the molds loosely with plastic wrap and refrigerate for at least 4 hours or overnight.

When ready to serve, briefly dip the molds in hot water to loosen the panna cotta, then carefully invert onto serving plates.