Hojicha Panna Cotta (Print Version)

Silky custard infused with roasted Japanese hojicha tea, creating a refined and elegant dessert with delicate cream flavors.

# What You'll Need:

→ 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

# Steps to Follow:

01 - Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes until softened.
02 - Combine heavy cream, milk, and sugar in a saucepan. Heat gently over medium-low heat until steaming but not boiling.
03 - Remove saucepan from heat and add hojicha tea. Steep for 7 to 8 minutes to infuse the delicate roasted flavors.
04 - Pour the mixture through a fine-mesh sieve into a clean bowl, gently pressing the tea leaves to extract maximum flavor.
05 - Return the strained mixture to the saucepan and warm gently over low heat until just warm to the touch, being careful not to boil.
06 - Add the bloomed gelatin to the warm cream mixture and whisk continuously until completely dissolved and smooth.
07 - Pour the mixture evenly into 4 ramekins or serving glasses. Allow to cool to room temperature before covering.
08 - Cover with plastic wrap and refrigerate for at least 4 hours, or until the custard is fully set and silky.
09 - Run a thin knife around the edges and unmold onto plates, or serve directly in glasses. Garnish with whipped cream, chocolate, nuts, or edible flowers as desired.

# Additional Tips::

01 -
  • It tastes like you spent hours perfecting it, but comes together in less time than you'd expect.
  • Hojicha brings this mellow, toasted sophistication that feels Japanese and Italian all at once.
  • Creamy without being heavy, it's the kind of dessert that leaves you wanting another spoonful but satisfied after one.
02 -
  • Overheating the cream will cause it to break and taste slightly bitter, so use medium-low heat and patience instead of rushing with high heat.
  • Blooming the gelatin first is the difference between silky panna cotta and one with grainy, broken texture throughout.
  • Don't skip the fine-mesh sieve, as even tiny tea particles will give an unpleasant grittiness to an otherwise elegant dessert.
03 -
  • Add a tiny pinch of sea salt to the cream mixture before serving, it amplifies the hojicha flavor in a way that feels almost magical.
  • If you're making a vegan version, use coconut cream for richness and agar-agar instead of gelatin, but reduce the amount slightly and follow the agar-agar package directions for setting times.
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