Begin by sprinkling the gelatin powder over cold water in a small bowl. Let it sit undisturbed for about 5 minutes.

In a medium saucepan, combine heavy cream, whole milk, sugar, and the Earl Grey tea bags. Place over medium heat and bring to a gentle simmer.

Once simmering, remove the tea bags and add the bloomed gelatin. Whisk continuously until dissolved.

Remove from heat and stir in the vanilla extract. Let cool slightly for about 10 minutes.

Pour into serving glasses or molds, cover with plastic wrap, and refrigerate for at least 4 hours.

To serve, gently run a knife around the edges if using molds. Invert onto plates and garnish with fresh berries.