Hojicha Panna Cotta (Printable)

A delicate custard infused with roasted Japanese tea for a refined finale to any meal.

# 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

# How To Make It:

01 - In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
02 - In a saucepan, combine the heavy cream, milk, and sugar. Heat gently over medium-low heat until steaming but not boiling.
03 - Remove the saucepan from heat. Add the hojicha tea and steep for 7 to 8 minutes.
04 - Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently to extract maximum flavor.
05 - Return the strained cream mixture to the saucepan and reheat gently until warm, ensuring it does not boil.
06 - Add the bloomed gelatin to the warm cream mixture and whisk until fully dissolved.
07 - Pour the mixture evenly into 4 ramekins or serving glasses. Let cool to room temperature.
08 - Cover with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is completely set.
09 - To serve, run a thin knife around the edges and unmold onto plates, or serve directly in glasses. Garnish as desired.

# Expert Suggestions:

01 -
  • Silky and creamy texture with a unique roasted tea aroma.
  • Easy to prepare with only 15 minutes of active preparation.
  • Naturally gluten-free and suitable for vegetarians.
  • A sophisticated fusion dessert that is sure to impress.
02 -
  • Add a pinch of sea salt to the cream mixture to bring out extra depth in the tea.
  • Always double-check your tea packaging for potential cross-contamination if serving someone with allergies.
  • Steep the tea for the full 8 minutes to ensure the roasted notes are prominent against the rich cream.
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