Hojicha Panna Cotta Parfait (Print Version)

Silky hojicha cream layers with fresh berries and crunchy granola create an elegant Japanese-inspired dessert.

# Components:

→ Hojicha Panna Cotta

01 - Heavy cream, 1.7 cups
02 - Whole milk, 0.4 cup
03 - Hojicha tea leaves, 2 tablespoons
04 - Granulated sugar, 0.25 cup
05 - Powdered gelatin, 1.5 teaspoons
06 - Cold water, 2 tablespoons
07 - Vanilla extract, 1 teaspoon

→ Berry Layer

08 - Mixed fresh berries, 5.3 ounces
09 - Granulated sugar, 1 tablespoon

→ Granola Layer

10 - Granola, 2.8 ounces

# Directions:

01 - In a small bowl, sprinkle powdered gelatin over cold water and allow to bloom for 5 minutes until softened.
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 and cover. Allow to steep for 10 minutes to infuse flavor, then strain through a fine mesh sieve, pressing gently to extract maximum essence. Discard spent tea leaves.
04 - Return the strained hojicha-infused cream to the saucepan. Add granulated sugar and heat until fully dissolved, taking care not to allow the mixture to boil.
05 - Remove from heat and stir in the bloomed gelatin until completely dissolved. Add vanilla extract and mix thoroughly.
06 - Divide the hojicha mixture evenly among 4 serving glasses, filling each approximately halfway. Refrigerate for at least 4 hours until the mixture is fully set and firm.
07 - While panna cotta chills, toss fresh mixed berries with granulated sugar if desired. Allow berries to macerate for 10 minutes to release their natural juices.
08 - Once panna cotta is completely set, layer a spoonful of granola over each glass, followed by a generous portion of macerated berries. Repeat layering if desired for a taller presentation.
09 - Serve the parfait chilled immediately after final assembly to maintain granola crispness and optimal textural contrast.

# Expert Advice:

01 -
  • It looks like you spent hours on it, but the quiet magic happens mostly while you're doing something else.
  • The hojicha brings this sophisticated, toasted flavor that people don't expect in panna cotta—it's the moment they pause mid-spoonful.
  • You get to play with layers and textures, which means endless ways to make it feel fresh even the third time you make it.
02 -
  • Don't skip the blooming step with gelatin—trying to rush it by adding it dry to hot liquid creates lumps that no amount of stirring will fix, and you'll taste them for every spoonful.
  • The hojicha steeping time is non-negotiable; less than 10 minutes and it tastes like regular tea, more than 15 and it turns bitter in a way that feels like a mistake rather than intentional.
  • Assemble your parfait right before serving if you want that granola to stay crisp—even an hour in the fridge will soften it into a tender shadow of itself, which isn't bad but changes the whole story.
03 -
  • Room temperature gelatin dissolves cleanly, but cold water blooming prevents lumps from forming—temperature matters more than you'd think in this one small step.
  • Taste the hojicha-infused cream before adding gelatin; if it's not flavorful enough, steep it a minute or two longer rather than adding more tea leaves, which can turn bitter.
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