Hojicha Panna Cotta Parfait (Print View)

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

# Components:

→ Hojicha Panna Cotta

01 - 1.35 fl oz heavy cream
02 - 3.38 fl oz whole milk
03 - 2 tbsp hojicha tea leaves
04 - 2.12 oz granulated sugar
05 - 1.5 tsp powdered gelatin
06 - 2 tbsp cold water
07 - 1 tsp vanilla extract

→ Berry Layer

08 - 5.29 oz mixed fresh berries
09 - 1 tbsp granulated sugar, optional

→ Granola Layer

10 - 2.82 oz granola

# Method:

01 - In a small bowl, sprinkle gelatin over cold water and allow to bloom for 5 minutes.
02 - In a saucepan, combine heavy cream and whole milk. Heat gently over medium heat until just below boiling point.
03 - Add hojicha tea leaves and let steep for 10 minutes covered. Strain through a fine mesh sieve, pressing to extract maximum flavor. Discard tea leaves.
04 - Return infused cream to the saucepan, add sugar, and heat until dissolved without boiling.
05 - Remove from heat. Stir in bloomed gelatin until fully dissolved, then add vanilla extract.
06 - Pour mixture into 4 serving glasses, filling each just under halfway. Refrigerate for at least 4 hours until set.
07 - Toss berries with sugar if desired and let macerate for 10 minutes.
08 - Once panna cotta is set, layer a spoonful of granola over each serving, then add a generous layer of berries.
09 - Optionally repeat layers for a taller parfait and serve chilled immediately.

# Expert Advice:

01 -
  • The hojicha gives you that sophisticated roasted tea flavor without any bitterness, making this feel fancy enough for guests but easy enough for yourself.
  • It comes together mostly during prep time, then just sits in your fridge while you forget about it until dessert is suddenly ready.
  • You get three distinct textures in every spoonful—creamy, crunchy, and fresh—which keeps things interesting instead of monotonous.
02 -
  • Don't skip the bloom step for gelatin—if you add it directly to hot liquid, it clumps up and you end up with a grainy mess instead of smooth custard.
  • The hojicha steeping time matters more than you'd think; ten minutes gives you flavor without bitterness, but twelve or more and the tea turns harsh and astringent.
  • Layering should happen as close to serving as possible because granola starts softening the moment it touches the berries and their juices.
03 -
  • Use a saucepan that heats gently and evenly rather than a thin one that creates hot spots, which can cause the cream to scald and acquire a slightly burnt flavor.
  • Don't underestimate the importance of blooming your gelatin separately—it's the difference between a silky panna cotta and one with tiny grainy bits throughout.
  • If your panna cotta seems too thick or too thin after four hours, you can adjust the ratio next time; too thin means you need another quarter teaspoon of gelatin, and too thick means you used too much.
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