In a medium saucepan, combine 1 cup of heavy cream and 1 cup of whole milk. Heat over medium-low heat until it's just simmering, stirring occasionally for about 5 minutes.

Once warmed, remove from heat and add 2 Earl Grey tea bags. Let steep for 10 minutes.

While the tea is infusing, bloom 1 tablespoon of gelatin in 2 tablespoons of cold water in a small bowl for about 5 minutes.

After steeping, remove the tea bags and stir in 0.5 cup of sugar and 1 teaspoon of vanilla extract until dissolved. Return to low heat, warming gently for 2 minutes.

Add the bloomed gelatin into the warm cream mixture, whisking until fully dissolved. Let cool slightly for about 5 minutes.

Pour the mixture into individual molds and allow to cool at room temperature for 15 minutes before refrigerating for at least 4 hours or until set.

To serve, gently run a knife around the edge of each panna cotta and invert onto a plate. Top with fresh berries, caramel sauce, or whipped cream.