Hojicha Panna Cotta Parfait

The first time I encountered hojicha was during a quiet afternoon at a tiny tea shop in Kyoto, where the roasted, earthy aroma wrapped around me like a warm blanket. When I discovered this Japanese roasted green tea could be transformed into a dessert, I was absolutely enchanted by its caramel-like notes and how they dance so beautifully with cream. This parfait became my way of bottling that serene tea house moment, turning it into something I could share at my dinner table back home.

I made these for my book club last winter, and there was this moment of perfect silence when everyone took their first bite, followed immediately by six women demanding the recipe. The contrast between the velvety panna cotta, juicy burst-in-your-mouth berries, and that satisfying crunch of granola creates this symphony of textures that feels almost indulgent in how complete it is.

Ingredients

• Heavy cream (400 ml): This creates the luxurious base that carries the hojicha flavor so beautifully
• Whole milk (100 ml): Lightens things up just enough while still keeping that rich mouthfeel
• Hojicha tea leaves (2 tbsp): The star of the show, those roasted notes are what make this dessert sing
• Granulated sugar (60 g): Just enough sweetness to let the tea shine without becoming cloying
• Powdered gelatin (1 ½ tsp): The secret to that perfect wobble that holds its shape but melts on your tongue
• Cold water (2 tbsp): Essential for properly blooming your gelatin so it dissolves without those annoying lumps
• Vanilla extract (1 tsp): A little background warmth that rounds everything out
• Mixed fresh berries (150 g): The bright, tart contrast that cuts through all that rich creaminess
• Sugar for berries (1 tbsp): Optional, but I find it helps the berries release their gorgeous juices
• Granola (80 g): That essential crunch element that makes every bite interesting

Instructions

Bloom your gelatin:

Sprinkle the gelatin over cold water in a small bowl and let it sit for about 5 minutes until it looks like tiny translucent sponges, absorbing all that moisture.

Infuse your cream:

Combine cream and milk in a saucepan over medium heat, watching carefully until it is just shy of boiling, then add your hojicha leaves and cover to steep for 10 full minutes to extract all that roasted goodness.

Strain and sweeten:

Pour that beautiful tea-infused cream through a fine mesh sieve, really pressing on the leaves to get every drop of flavor, then return it to the pan and heat just until the sugar disappears completely.

Mix in gelatin:

Whisk in your bloomed gelatin until it has completely melted into the warm cream, then add that touch of vanilla and give it one final stir.

Set and chill:

Pour the mixture into your serving glasses, filling them just under halfway, then pop them in the fridge for at least 4 hours until they are perfectly set with that dreamy wobble.

Prep your berries:

Toss those fresh berries with a tablespoon of sugar if you like, and let them hang out for 10 minutes while they get all juicy and wonderful.

Build your parfait:

Once the panna cotta is firm, layer a spoonful of granola over each glass, then pile on those gorgeous macerated berries, and maybe repeat if you are feeling extra fancy.

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This recipe has become my go-to when I want to serve something that feels restaurant-quality but actually allows me to be present with my guests instead of stuck in the kitchen. There is something so satisfying about watching people discover those layers for the first time.

Getting That Perfect Steep

I have learned that patience during the steeping process is absolutely crucial with hojicha, because those roasted tea leaves need time to fully release their complex flavor into the cream. Ten minutes might feel long when you are standing there watching the pot, but it makes all the difference between a dessert that hints at tea and one that truly celebrates it.

The Texture Game

What I adore most about this parfait is how each layer brings something completely different to the party, from that quivering creaminess to the burst of fresh berries and that satisfying granola crunch. Sometimes I will toast my granola for an extra minute before serving, just to exaggerate that crispy element against the silky panna cotta.

Make-Ahead Magic

The beauty of this dessert is that you can make the panna cotta portion up to two days in advance, covered and chilling in the fridge, then simply assemble the layers right before serving. This has saved me so many times when hosting.

• Keep your granola separate until the very last moment to maintain that essential crunch
• Run your serving glasses under warm water for a second if the panna cotta sticks when you are trying to unmold
• Try different seasonal fruits throughout the year, like poached pears in autumn or sliced stone fruits in summer

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Every time I make this, I am transported back to that peaceful tea house in Kyoto, and I love being able to share that little piece of memory with the people gathered around my table.

Recipe FAQs

→ What does hojicha taste like?

Hojicha has a distinct earthy, roasted flavor with nutty undertones and lower caffeine than other Japanese green teas. Its toasty notes pair beautifully with cream and create a sophisticated dessert base.

→ Can I make this dessert ahead of time?

Yes, the panna cotta layer can be prepared up to two days in advance and refrigerated. Add the granola and berry layers just before serving to maintain optimal texture and freshness.

→ How do I know when the panna cotta is properly set?

Gently shake the serving glass. The panna cotta should jiggle like firm gelatin but hold its shape without being liquid. It typically takes at least four hours in the refrigerator to set completely.

→ Can I substitute the hojicha tea?

Matcha powder makes an excellent alternative for a vibrant green tea version. Other loose-leaf teas like Earl Grey or chai also work well, though steeping times may vary by variety.

→ What can I use instead of gelatin?

Agar-agar powder works as a vegetarian substitute, though the texture will be slightly firmer. Use about 1 teaspoon of agar-agar powder dissolved in hot liquid instead of bloomed gelatin.

→ How long can I store the assembled parfait?

For best results, serve immediately after layering to keep the granola crisp. However, assembled parfaits will keep in the refrigerator for up to one day, though the granola will gradually soften.