Hojicha Panna Cotta Parfait (Printable)

Creamy hojicha panna cotta layered with fresh berries and crunchy granola for elegant Japanese fusion dessert.

# Ingredient list:

→ Hojicha Panna Cotta

01 - 1⅔ cups heavy cream
02 - ⅖ cup whole milk
03 - 2 tablespoons hojicha tea leaves
04 - ¼ cup granulated sugar
05 - 1½ teaspoons powdered gelatin
06 - 2 tablespoons cold water
07 - 1 teaspoon vanilla extract

→ Berry Layer

08 - 1⅓ cups mixed fresh berries
09 - 1 tablespoon sugar, optional

→ Granola Layer

10 - ¾ cup granola

# How to Make It:

01 - In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes until fully hydrated.
02 - In a saucepan, combine heavy cream and whole milk. Heat gently over medium heat until the mixture reaches just below boiling point.
03 - Add hojicha tea leaves to the hot cream mixture. Cover and steep for 10 minutes. Strain through a fine mesh sieve, pressing the leaves to extract maximum flavor, then discard the solids.
04 - Return the infused cream to the saucepan. Add sugar and heat gently until completely dissolved, being careful not to boil. Remove from heat and stir in the bloomed gelatin until fully incorporated.
05 - Stir vanilla extract into the warm mixture. Pour into 4 serving glasses, filling each just under halfway. Refrigerate for at least 4 hours until completely set.
06 - Toss fresh berries with sugar if desired and allow to macerate for 10 minutes, releasing natural juices.
07 - Once panna cotta is fully set, layer a spoonful of granola over each serving, then top with a generous portion of macerated berries. Optionally repeat layers for additional height.
08 - Serve immediately while chilled, preferably just after layering to maintain granola crispness.

# Expert Suggestions:

01 -
  • Unique Flavor Profile: The roasted green tea provides a deep, nutty aroma that perfectly balances the sweetness of the cream.
  • Texture Contrast: The combination of smooth panna cotta, crisp granola, and juicy fruit creates a delightful sensory experience.
  • Elegant Presentation: Served in glasses, these layered parfaits are visually stunning and ideal for dinner parties.
02 -
  • Bloom Gelatin Properly: Always use cold water to bloom gelatin to prevent lumps and ensure an even set.
  • Control Texture: Keep the granola separate until the moment of serving to maintain its crispiness against the creamy base.
  • Macerate for Flavor: Allowing the berries to sit with a touch of sugar helps release their juices, creating a natural sauce for the parfait.
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