Hojicha Panna Cotta Parfait (Print Version)

Silky hojicha cream layered with fresh berries and granola for an elegant Japanese-inspired dessert

# Ingredient List:

→ Hojicha Panna Cotta

01 - 1 ⅔ cups heavy cream
02 - ⅓ cup whole milk
03 - 2 tablespoons hojicha tea leaves
04 - ¼ cup granulated sugar
05 - 1 ½ teaspoons powdered gelatin
06 - 2 tablespoons cold water
07 - 1 teaspoon vanilla extract

→ Berry Layer

08 - 5 ounces mixed fresh berries
09 - 1 tablespoon sugar (optional)

→ Granola Layer

10 - ¾ cup granola

# How to Make:

01 - Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes until fully absorbed and softened.
02 - Combine heavy cream and whole milk in a saucepan. Warm over medium heat, stirring occasionally, until just below boiling point. Do not let it boil.
03 - Remove from heat and stir in hojicha tea leaves. Cover and let steep for 10 minutes to infuse the roasted tea flavor.
04 - Pour mixture through a fine mesh sieve into a clean bowl, pressing firmly on the tea leaves to extract maximum flavor. Discard the spent leaves.
05 - Return the infused cream to the saucepan. Add sugar and warm gently until completely dissolved. Remove from heat, then whisk in the bloomed gelatin and vanilla extract until smooth.
06 - Distribute the panna cotta mixture evenly among 4 serving glasses, filling each just under halfway. Refrigerate for at least 4 hours until completely set.
07 - Toss fresh berries with 1 tablespoon sugar if desired. Let sit for 10 minutes to macerate and release natural juices.
08 - Once panna cotta is firm, layer a generous spoonful of granola over each portion, followed by a layer of macerated berries. Repeat for a taller parfait if desired. Serve immediately.

# Expert Advice:

01 -
  • The hojicha creates this incredible depth of flavor, like roasted nuts and caramel wrapped in silky cream, that you cannot get from regular desserts
  • Its that perfect make-ahead elegant dessert that lets you actually enjoy your dinner party instead of frantically plating at the last minute
02 -
  • Do not let your cream mixture actually boil after adding the gelatin, or it will lose its setting power and you will end up with soupy disappointment instead of panna cotta
  • Strain the infused cream really thoroughly, pressing down on those tea leaves to extract every bit of flavor, because hojicha is subtle and you want all the roasted goodness you can get
03 -
  • If your panna cotta seems too firm, next time reduce the gelatin slightly, as personal preference varies on that wobble factor
  • The hojicha flavor intensifies overnight, so this actually tastes even better on day two if you can manage the restraint
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