Hojicha Panna Cotta Parfait (Printable)

Silky hojicha cream layered with fresh berries and crunchy granola for an elegant dessert.

# What You’ll Need:

→ Hojicha Panna Cotta

01 - Heavy cream, 1⅔ cups
02 - Whole milk, ⅖ cup
03 - Hojicha tea leaves, 2 tablespoons
04 - Granulated sugar, ¼ cup
05 - Powdered gelatin, 1½ teaspoons
06 - Cold water, 2 tablespoons
07 - Vanilla extract, 1 teaspoon

→ Berry Layer

08 - Mixed fresh berries, 5⅓ ounces
09 - Granulated sugar, 1 tablespoon (optional)

→ Granola Layer

10 - Granola, ⅔ cup

# How-To:

01 - In a small bowl, sprinkle powdered gelatin over cold water and allow to hydrate for 5 minutes.
02 - In a saucepan, combine heavy cream and whole milk. Heat gently over medium heat until the mixture reaches just below boiling point.
03 - Add hojicha tea leaves to the heated cream mixture and let steep for 10 minutes covered. Strain through a fine mesh sieve, pressing gently to extract maximum flavor. Discard spent tea leaves.
04 - Return the infused cream to the saucepan. Add granulated sugar and heat until completely dissolved, taking care not to boil.
05 - Remove from heat. Stir in bloomed gelatin until fully dissolved, then incorporate vanilla extract and mix thoroughly.
06 - Pour the mixture evenly into 4 serving glasses, filling each just under halfway. Refrigerate for at least 4 hours until completely set.
07 - While panna cotta chills, toss fresh berries with sugar if desired and let sit for 10 minutes to release juices.
08 - Once panna cotta is fully set, spoon a layer of granola over each portion, followed by a generous layer of macerated berries.
09 - For added height and texture contrast, repeat granola and berry layers. Serve immediately while chilled.

# Expert Hints:

01 -
  • The hojicha gives you that warm, toasted tea flavor without any bitterness, so even people who don't usually like tea desserts end up asking for seconds.
  • You're building layers of texture as you go, which means every spoonful is different, and it stays interesting from top to bottom.
  • The whole thing comes together in about 20 minutes of actual work, then the fridge does the rest while you go about your day.
02 -
  • If your panna cotta comes out grainy, your gelatin wasn't bloomed properly or the cream was too hot when it went in—next time, let the mixture cool just a bit before adding the gelatin.
  • Don't layer the granola until you're ready to serve, or it'll get soggy from the berry juice and lose that satisfying crunch.
03 -
  • If you're nervous about gelatin, practice with a small batch first—knowing how it should feel when it's properly set takes one trial run.
  • Chill your serving glasses in the freezer for 10 minutes before pouring in the panna cotta mixture so it sets more evenly and looks more elegant.
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