Hojicha Panna Cotta (Print)

Silky custard infused with roasted Japanese tea for an elegant dessert finale

# Components:

→ 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

# Directions:

01 - Sprinkle powdered gelatin over cold water in a small bowl and let sit undisturbed for 5 minutes until fully hydrated.
02 - Combine heavy cream, whole milk, and granulated sugar in a saucepan. Heat gently over medium-low heat until steaming, ensuring the mixture does not boil.
03 - Remove saucepan from heat and add hojicha loose leaf tea or tea bags. 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 solids to extract maximum flavor and ensure a smooth texture.
05 - Return the strained cream mixture to the saucepan and warm gently over low heat until hot but not boiling. Add the bloomed gelatin and whisk continuously until completely dissolved.
06 - Pour the mixture evenly into 4 ramekins or serving glasses and allow to cool to room temperature.
07 - Cover ramekins with plastic wrap and refrigerate for at least 4 hours until the panna cotta is fully set and firm.
08 - Run a thin knife around the edges to unmold onto plates if desired, or serve directly in glasses. Garnish with whipped cream, shaved chocolate, roasted nuts, or edible flowers.

# Expert Advice:

01 -
  • It looks fancy enough to impress but genuinely takes less than 20 minutes of actual work.
  • Hojicha brings a sophisticated, understated flavor that feels nothing like typical desserts.
  • The texture is so impossibly silky that people always assume you studied in culinary school.
02 -
  • I once forgot to chill my cream mixture before adding gelatin and ended up with a grainy texture that taught me patience is genuinely an ingredient.
  • Hojicha steeping time matters more than you'd think; go past 8 minutes and the flavor turns slightly bitter, which completely changes the dessert's personality.
03 -
  • Quality hojicha makes the entire difference, so source it from a shop where you can smell it first if possible.
  • If your gelatin seems stubborn about dissolving, create a warm water bath with your pan and let it sit for a minute while whisking gently, which works like a charm.
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