Hojicha Panna Cotta Parfait (Printable)

Refined layered dessert with hojicha cream, fresh berries, and granola for elegant Japanese fusion sweetness.

# Ingredient list:

→ Hojicha Panna Cotta

01 - 1.35 cups heavy cream
02 - 0.42 cup whole milk
03 - 2 tablespoons hojicha tea leaves
04 - 0.25 cup granulated sugar
05 - 1.5 teaspoons powdered gelatin
06 - 2 tablespoons cold water
07 - 1 teaspoon vanilla extract

→ Berry Layer

08 - 1.25 cups mixed fresh berries
09 - 1 tablespoon sugar

→ Granola Layer

10 - 0.67 cup granola

# Step-by-Step Guide:

01 - Sprinkle powdered gelatin over cold water in a small bowl and let sit for 5 minutes to hydrate.
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 let steep for 10 minutes. Strain through a fine mesh sieve, pressing firmly on the leaves to extract maximum flavor. Discard the tea leaves.
04 - Return the infused cream to the saucepan over medium heat. Add granulated sugar and stir until completely dissolved. Do not allow the mixture to boil.
05 - Remove the saucepan from heat. Add the bloomed gelatin and stir constantly until fully dissolved. Stir in vanilla extract.
06 - Divide the hojicha mixture evenly among 4 serving glasses, filling each approximately halfway. Refrigerate for at least 4 hours until completely set and firm.
07 - In a separate bowl, combine mixed fresh berries with sugar if desired. Toss gently and allow to macerate for 10 minutes.
08 - Once the panna cotta is fully set, spoon a layer of granola over each serving. Top with a generous portion of macerated berries.
09 - Optional: repeat granola and berry layers for added height and visual appeal. Serve immediately while chilled, ensuring granola remains crisp.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but the actual hands-on work is maybe twenty minutes.
  • That toasted tea flavor is sophisticated without being intimidating, and the contrast of creamy-crunchy-fresh makes every spoonful interesting.
  • You can prep it the day before, so it's perfect for impressing people without last-minute stress.
02 -
  • If you don't bloom the gelatin first, it will clump up and ruin the silky texture, so don't skip that step even if you're in a hurry.
  • The panna cotta needs its full four hours to set properly, and even then, it should be cold when you layer it, so resist the urge to eat it straight from the fridge too early.
  • Add the granola right before serving, not hours ahead, because it will absorb moisture and turn soft and sad, which defeats the whole purpose.
03 -
  • If your cream separates or looks broken after adding gelatin, you likely overheated it, so next time pull the pan off the stove just before it simmers.
  • A fine mesh sieve is worth having for this recipe because chunky panna cotta is a tragedy you can avoid with proper straining.
  • Chill your serving glasses in the freezer for ten minutes before pouring the mixture if you want it to set even faster.
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