Save There's something magical about the moment when hojicha steam rises from a warm cup, and I found myself wanting to capture that same toasted, almost nutty comfort in a dessert. One quiet afternoon, I decided to infuse heavy cream with roasted green tea leaves instead of just steeping them in hot water, and the result was so unexpectedly silky and sophisticated that I knew it had to become a layered parfait. The idea clicked when I realized how beautifully the earthy hojicha would play against bright berries and the satisfying crunch of granola—a dessert that feels both refined and approachable, like something you'd find in a Japanese café but could easily make at home.
I made this for my partner on a rainy Sunday when we were both craving something sweet but not heavy, and watching their face when they tasted the hojicha layer—that little pause before they asked for another spoonful—that's when I knew this recipe was keeper material. The chilling time meant I could prep everything in the morning, then assemble just before dessert, which felt like a small luxury in the middle of a busy week.
Ingredients
- Heavy cream: This is your foundation for silky texture, so don't skimp on quality—it makes a noticeable difference in how the panna cotta feels on your tongue.
- Whole milk: The milk lightens the cream slightly without making the panna cotta feel less luxurious, and it helps the hojicha flavor shine through more clearly.
- Hojicha tea leaves: Roasted green tea is essential here because the roasting gives it that toasted, almost caramel-like depth that sweetened matcha can't replicate.
- Granulated sugar: Just enough to enhance without overwhelming the subtle tea flavor—I learned this the hard way by over-sweetening my first batch.
- Powdered gelatin: Blooming it first prevents lumps and ensures smooth, even setting; skip this step and you'll feel the grittiness in your dessert.
- Cold water: For blooming the gelatin, and the temperature matters because warm water can activate it unevenly.
- Vanilla extract: A teaspoon rounds out the hojicha's earthiness with just a hint of warmth and vanilla's natural sweetness.
- Mixed fresh berries: Choose whatever's in season where you are—I've used raspberries in summer, pomegranate seeds in winter, and the tartness always balances the creamy panna cotta perfectly.
- Sugar for berries: Optional but worth it if your berries need a little help—tossing them in sugar releases their juice and creates a light syrup that soaks into the cream.
- Granola: Store-bought saves time, but if you make your own, you control the texture and can skip any ingredients you want to avoid.
Instructions
- Bloom your gelatin:
- Sprinkle gelatin over cold water in a small bowl and let it sit for 5 minutes—it'll look like wet sand, which means it's ready to use. This step prevents lumps from forming when you mix it into the warm cream.
- Heat the cream and milk:
- Pour both into a saucepan and warm over medium heat until you see steam rising and tiny bubbles forming around the edges, but before it reaches a rolling boil. You want it hot enough to extract flavor from the tea leaves but not so hot that it breaks.
- Steep the hojicha:
- Add the tea leaves to the hot cream mixture, cover the pan, and let it sit for 10 minutes—the longer you steep, the deeper the flavor, but 10 minutes gives you that perfect toasted-tea taste without bitterness. Strain through a fine mesh sieve, pressing the leaves gently against the strainer to squeeze out every bit of that golden-brown liquid.
- Dissolve the sugar:
- Return the infused cream to the saucepan, sprinkle in sugar, and stir over medium heat until the grains disappear—you'll see it go from cloudy to glossy, and that's your signal it's ready. Don't let it boil or you'll risk curdling the cream.
- Add gelatin and vanilla:
- Remove from heat and stir in your bloomed gelatin until completely smooth, then add vanilla extract—the warmth of the cream will dissolve the gelatin without any lumps. This is the moment the mixture transforms from liquid to something that will soon hold its shape.
- Pour into glasses:
- Divide the panna cotta mixture evenly among 4 serving glasses, filling each about halfway so you have room for the berry and granola layers. At this point, you can set the glasses on a tray for easy movement to the fridge.
- Chill until set:
- Refrigerate for at least 4 hours, though overnight is even better—the panna cotta should jiggle slightly when you shake the glass but not move around like liquid. A good test is to tilt the glass; the panna cotta should hold its shape but still have that silky wobble.
- Macerate the berries:
- While the panna cotta chills, toss your berries with sugar if you'd like and let them sit for 10 minutes—they'll release their juice and soften just slightly, creating a light syrup. You can do this up to 2 hours ahead and store the berries in the fridge.
- Layer and assemble:
- Once the panna cotta is set, spoon granola over the top of each glass, then add a generous layer of berries and any juice that's collected—this is where the dessert comes to life with color and texture. If you want a taller parfait, you can repeat the granola and berry layers, but the classic version is just one of each.
- Serve immediately:
- Bring the parfaits to the table while the granola is still crunchy and the berries are still bright and cool. Once assembled, the granola will soften if it sits too long, so timing matters here.
Save What I love most about this dessert is how it transformed a simple afternoon craving into something I now make for almost every special dinner—it's become the dessert people specifically request. There's something about serving something beautiful and thoughtful that tastes like you spent hours in the kitchen, when really it's just cream, tea, berries, and a little patience.
The Hojicha Difference
Hojicha isn't as commonly used in Western desserts, which is partly why this panna cotta stands out—it has a warmth and depth that matcha or regular green tea can't replicate. The roasting process mellows the grassy notes and adds these almost chocolate-like undertones that pair beautifully with cream. I started experimenting with it after tasting it in a café in Kyoto, and I've been hooked ever since.
Playing with Texture and Timing
The magic of this parfait is in the contrast between soft, creamy panna cotta and the crisp snap of granola—but that crispness only lasts a few minutes once everything is layered together. I learned this by making the dessert hours ahead, thinking I was being efficient, only to dish up a parfait where the granola had gone soft and lost its charm. Now I assemble right before serving, even if it means a slightly longer dinner prep, because that first bite when you get all three textures at once is worth the timing choreography.
Customizing Your Parfait
While this recipe calls for mixed berries and store-bought granola, these are really just starting points for your own preferences. I've made it with pomegranate seeds and a honey-almond granola in winter, and with strawberries and coconut granola in summer—the hojicha base stays the same while the toppings adapt to what looks beautiful at the market. Here are a few directions you can take it:
- Swap the berries for stone fruits like peaches or plums if berries aren't in season where you are.
- Make your own granola with nuts or seeds you actually love, skipping anything you don't need.
- Try adding a thin layer of salted caramel or chocolate ganache between the panna cotta and berries for extra richness.
Save This hojicha panna cotta parfait has become my go-to when I want to feel a little fancy without the stress, and I hope it brings that same simple pleasure to your table. The beauty is in knowing you made something refined and delicious with ingredients that fit together like a whispered conversation between Japanese tradition and your own kitchen creativity.
Recipe FAQs
- → What makes hojicha unique in desserts?
Hojicha, or roasted green tea, offers distinctive earthy, caramel-like notes with lower caffeine than other Japanese teas. Its warm, toasty character pairs beautifully with creamy dairy preparations and fresh fruit, creating sophisticated flavor profiles uncommon in typical desserts.
- → Can I prepare this ahead of time?
The panna cotta layer can be made up to two days in advance and refrigerated. For best results, add granola and berries just before serving to maintain texture contrast. The custard base holds perfectly, making this ideal for dinner party planning.
- → What berries work best here?
Seasonal berries shine—strawberries, raspberries, blueberries, or blackberries all complement the roasted tea notes. Consider sliced stone fruits like peaches or plums during summer months. Tart varieties balance the rich cream particularly well.
- → How do I achieve the perfect panna cotta texture?
Proper gelatin blooming is crucial—sprinkle evenly over cold water and let hydrate fully. Avoid boiling the cream mixture after adding gelatin, as excessive heat can break the setting power. Strain thoroughly to remove any tea particles for silky smoothness.
- → Can I make substitutions for dietary needs?
Replace dairy with full-fat coconut milk for a vegan version, using agar-agar powder instead of gelatin. For gluten-free concerns, ensure granola certification or prepare homemade with certified oats. The flavor profile adapts beautifully to these modifications.
- → What's the best way to serve this parfait?
Present in clear glass vessels to showcase the beautiful layers. Chill thoroughly before serving, but remove from refrigeration 10 minutes prior to allow flavors to emerge. Garnish with fresh mint or additional tea leaves for visual appeal.