Hojicha Panna Cotta (Printable Version)

Silky custard infused with roasted Japanese hojicha tea creates an elegant, creamy dessert perfect for dinner parties.

# Components:

→ Dairy

01 - 1 1/2 cups heavy cream
02 - 1/2 cup whole milk

→ Sweetener

03 - 1/4 cup granulated sugar

→ Tea

04 - 2 tablespoons hojicha loose leaf tea or 3 hojicha tea bags

→ Setting Agent

05 - 2 teaspoons powdered gelatin
06 - 2 tablespoons cold water

→ Garnish

07 - Whipped cream
08 - Shaved chocolate or roasted nuts
09 - Edible flowers

# Directions:

01 - In a small bowl, sprinkle the powdered gelatin over cold water and allow it to bloom for 5 minutes until fully hydrated.
02 - In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat gently over medium-low heat until steaming but not boiling.
03 - Remove the saucepan from heat and add the hojicha loose leaf tea or tea bags. Steep for 7 to 8 minutes to infuse the delicate roasted notes.
04 - Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently against the tea leaves to extract maximum flavor.
05 - Return the strained cream mixture to the saucepan and reheat gently until warm but not boiling. Add the bloomed gelatin and whisk until completely dissolved.
06 - Pour the mixture evenly into 4 ramekins or serving glasses and allow to cool to room temperature.
07 - Cover with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is fully set.
08 - Run a thin knife around the edges and unmold onto plates if desired, or serve directly in glasses. Top with whipped cream, shaved chocolate, roasted nuts, and edible flowers as preferred.

# Expert Tips:

01 -
  • It tastes refined enough to impress guests but comes together in about twenty minutes of actual work.
  • That hojicha flavor is subtle and sophisticated—nothing overpowering, just a whisper of toasted tea that lingers beautifully.
  • The texture is pure indulgence without feeling heavy, making it perfect after a bigger meal.
02 -
  • Gelatin blooming is non-negotiable—skipping it or rushing it leads to lumps that no amount of whisking will fix, and you'll feel them grittily between your teeth.
  • The hojicha steep time matters more than you'd think; seven minutes gives you flavor, nine minutes can make it slightly bitter, so set a timer and stick to it.
03 -
  • If your gelatin seems grainy after dissolving, strain the entire mixture through a fine sieve one more time before pouring into ramekins—this catches any undissolved pieces.
  • For an entirely plant-based version, replace dairy with full-fat coconut cream and use agar-agar powder instead of gelatin, using the same weight and following the package instructions for setting times.
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