Name: Hojicha Panna Cotta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2.25 tsp Powdered Gelatin; 0.5 cup Whole Milk; 1.5 cups Heavy Cream; 0.25 cup Granulated Sugar; 1.5 tbsp Hojicha Powder; 0.5 tsp Vanilla Extract; 1 pinch Salt

Desserts

Hojicha Panna Cotta

This elegant dessert combines the smoky, toasted notes of Japanese Hojicha tea with the classic, silky texture of Italian panna cotta. It is a sophisticated, lightly sweetened treat that is surprisingly simple to prepare and visually stunning.

Prep

15m

Cook

10m

Serves

Calories

345kcal

Qty	Ingredient
2.25 tsp 7 g	Powdered Gelatin
0.5 cup 120 ml	Whole Milk
1.5 cups 360 ml	Heavy Cream
0.25 cup 50 g	Granulated Sugar
1.5 tbsp 10 g	Hojicha Powder
0.5 tsp 2.5 ml	Vanilla Extract
1 pinch 0.1 g	Salt

2 Method

Step 1. Pour the cold milk into a small bowl and sprinkle the gelatin powder evenly over the surface. Let it sit for 5 to 10 minutes to bloom.

Step 2. In a medium saucepan, whisk together the heavy cream, sugar, and hojicha powder until the powder is mostly dissolved.

Step 3. Place the saucepan over medium-low heat. Stir constantly until the sugar has completely dissolved and the mixture is hot and beginning to steam, but do not let it reach a boil.

Step 4. Remove the saucepan from the heat. Add the bloomed gelatin mixture and the vanilla extract to the warm cream. Whisk vigorously until the gelatin is completely dissolved and no lumps remain.

Step 5. Optional: Pour the mixture through a fine-mesh sieve into a large measuring cup to ensure an ultra-smooth texture and remove any undissolved tea particles.

Step 6. Carefully pour the liquid into 4 ramekins, glasses, or dessert molds.

Step 7. Refrigerate for at least 4 to 6 hours, or ideally overnight, until the panna cotta is fully set.

Step 8. To serve, garnish with a light dusting of hojicha powder, a dollop of whipped cream, or a drizzle of kuromitsu (Japanese black sugar syrup).

·
Use high-quality culinary grade hojicha powder for the best flavor and deep roasted aroma.
·
To unmold the panna cotta, dip the bottom of the ramekin in warm water for 5 seconds to loosen the edges.
·
Don't boil the cream; overheating the gelatin can prevent it from setting properly and may alter the delicate tea flavor.
·
If using loose leaf hojicha instead of powder, steep 3 tablespoons of leaves in the hot cream for 5-7 minutes before straining and adding gelatin.

? FAQ

Can I make this dairy-free?

Yes, you can substitute heavy cream and milk with full-fat coconut milk or a high-fat barista-style oat milk, though the texture will be slightly different.

How long does it stay fresh?

Hojicha panna cotta can be stored in the refrigerator for up to 3 days. Keep them covered with plastic wrap to prevent them from absorbing fridge odors.

Why is my panna cotta grainy?

This usually happens if the hojicha powder wasn't whisked thoroughly or if the gelatin didn't dissolve completely. Straining the mixture through a fine sieve before chilling prevents this.

Is hojicha caffeinated?

Hojicha is roasted green tea, which significantly reduces its caffeine content compared to matcha or standard green tea, making it a great evening dessert.