Hojicha Panna Cotta (Printer View)

Silky custard infused with roasted Japanese tea, creating an elegant and refined dessert perfect for any occasion.

# Components:

→ Dairy

01 - 1.5 cups heavy cream
02 - 0.5 cup whole milk

→ Sweetener

03 - 0.25 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

# Method:

01 - Sprinkle powdered gelatin over cold water in a small bowl and allow to bloom for 5 minutes until fully softened.
02 - Combine heavy cream, whole milk, and granulated sugar in a saucepan. Heat gently over medium-low heat until steaming but not boiling, stirring occasionally.
03 - Remove saucepan from heat and add hojicha loose leaf tea or tea bags. Steep for 7 to 8 minutes to infuse delicate roasted notes.
04 - Pour the mixture through a fine-mesh sieve into a clean bowl, pressing gently on tea leaves to extract maximum flavor. Discard solids.
05 - Return the strained cream mixture to the saucepan and reheat gently over medium-low heat until warm but not boiling.
06 - Add bloomed gelatin to the warm cream mixture and whisk continuously until fully dissolved and smooth.
07 - Pour the mixture evenly into 4 ramekins or serving glasses. Allow to cool to room temperature for approximately 15 minutes.
08 - Cover with plastic wrap and refrigerate for at least 4 hours until the custard is completely set and firm to the touch.
09 - Run a thin knife around the edges and unmold onto chilled plates, or serve directly in glasses. Top with whipped cream, shaved chocolate, roasted nuts, or edible flowers as desired.

# Expert Advice:

01 -
  • It feels fancy and restaurant-quality but takes less active time than scrolling through your phone.
  • Hojicha's subtle roasted flavor adds intrigue without overwhelming, making it the perfect conversation-starting dessert.
  • The whole thing sits in your fridge doing the work for you, leaving you stress-free until serving time.
02 -
  • Don't skip blooming the gelatin or you'll end up with grainy, unpleasant texture that ruins the whole silky experience.
  • Keep the heat gentle throughout, especially when reheating after steeping, because boiling the cream can cause it to split and separate.
03 -
  • Invest in good hojicha tea, because it's the star of this show and cheap tea will make the whole dessert taste flat and forgettable.
  • If you mess up the gelatin and it seizes or lumps, strain it one more time through cheesecloth before pouring into ramekins and no one will know.
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