Select an aromatic tea—such as Earl Grey or jasmine. Steep 2 bags in 1½ cups heavy cream for 10 minutes. Strain and reserve.
Sprinkle 1 packet (2½ tsp) unflavored gelatin over 3 tbsp cold water. Allow to sit for 5–10 minutes until it becomes thick.
Warm the tea-infused cream with ¼ cup sugar in a saucepan over low heat. Do not boil. Stir until sugar dissolves.
Whisk the bloomed gelatin into the warm cream until dissolved. Remove from heat and pour into serving glasses or molds.
Chill for at least 4 hours until firm. To serve, top with honey drizzle, edible flowers, or a spoon of fruit compote for an elegant touch.