Hojicha Panna Cotta Parfait (Printable)

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

# What You'll Need:

→ Hojicha Panna Cotta

01 - 1 2/3 cups heavy cream
02 - 3.4 fl oz whole milk
03 - 2 tablespoons hojicha tea leaves
04 - 1/4 cup granulated sugar
05 - 1 1/2 teaspoons powdered gelatin
06 - 2 tablespoons cold water
07 - 1 teaspoon vanilla extract

→ Berry Layer

08 - 1 1/4 cups mixed fresh berries
09 - 1 tablespoon sugar

→ Granola Layer

10 - 3/4 cup granola

# How To Make It:

01 - Sprinkle gelatin over cold water in a small bowl and allow to bloom for 5 minutes.
02 - Combine cream and milk in a saucepan. Heat gently over medium heat until just below boiling point.
03 - Add hojicha tea leaves to the hot cream mixture. Cover and let steep for 10 minutes. Strain through a fine mesh sieve, pressing gently to extract maximum flavor. Discard tea leaves.
04 - Return infused cream to saucepan. Add sugar and heat until fully dissolved, avoiding boiling.
05 - Remove from heat. Stir in bloomed gelatin until completely dissolved. Add vanilla extract and mix thoroughly.
06 - Pour mixture evenly into 4 serving glasses, filling each just under halfway. Refrigerate for at least 4 hours until fully set.
07 - Toss fresh berries with sugar if desired. Allow to macerate for 10 minutes to release juices.
08 - Once panna cotta is set, spoon granola over each glass, followed by a generous layer of macerated berries.
09 - Optionally repeat layers for height. Serve immediately while chilled to maintain granola crispness.

# Expert Advice:

01 -
  • The panna cotta has this subtle, toasted complexity that makes people ask what the secret ingredient is.
  • Everything comes together in layers, so you get creamy, fruity, and crunchy all in one spoonful.
  • It looks impressive enough for dinner guests but forgiving enough that timing doesn't have to be perfect.
02 -
  • Hojicha leaves steep faster than regular green tea because they're already roasted, so 10 minutes is the sweet spot—go longer and you'll taste that roasted bitterness creeping in.
  • If your panna cotta doesn't set firmly, it's usually because the gelatin wasn't properly bloomed or the cream wasn't hot enough when you added it; temperature is your friend here, so don't rush the heating step.
03 -
  • If you're making this vegan, coconut cream works beautifully with hojicha, and agar-agar sets more firmly than gelatin—use slightly less and follow the package directions for setting time.
  • Bloom your gelatin in an ice bath if your kitchen is warm; cold gelatin is more reliable and dissolves smoothly into the hot cream without creating clumps.
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