Hojicha Panna Cotta Parfait (Print out)

Layered creamy hojicha panna cotta with fresh berries and crunchy granola for a delightful blend of flavors and textures.

# What You'll Need:

→ Hojicha Panna Cotta

01 - Heavy cream, 1⅔ cups
02 - Whole milk, ⅜ cup
03 - Hojicha tea leaves, 2 tablespoons
04 - Granulated sugar, ¼ cup
05 - Powdered gelatin, 1½ teaspoons
06 - Cold water, 2 tablespoons
07 - Vanilla extract, 1 teaspoon

→ Berry Layer

08 - Mixed fresh berries, 5⅓ ounces
09 - Granulated sugar, 1 tablespoon, optional

→ Granola Layer

10 - Granola, 2¾ ounces

# How to Make It:

01 - Sprinkle powdered gelatin over cold water in a small bowl and allow to rest for 5 minutes until fully hydrated.
02 - Combine heavy cream and whole milk in a saucepan. 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 allow to steep for 10 minutes, then strain through a fine mesh sieve, pressing gently to extract maximum flavor. Discard solids.
04 - Return the infused cream to the saucepan. Add sugar and heat until completely dissolved, taking care not to allow the mixture to boil.
05 - Remove from heat. Add bloomed gelatin and stir continuously until fully dissolved. Stir in vanilla extract.
06 - Divide the panna cotta mixture evenly among 4 serving glasses, filling each just under halfway. Refrigerate for at least 4 hours until completely set.
07 - In a separate bowl, toss fresh berries with sugar if desired. Allow to macerate for 10 minutes to release juices.
08 - Once panna cotta is fully set, spoon a layer of granola over each serving. Top with a generous layer of macerated berries.
09 - Optionally repeat granola and berry layers for additional height. Serve immediately while granola remains crisp.

# Expert Advice:

01 -
  • The panna cotta is silky without being heavy, letting the hojicha's subtle toasted notes shine instead of drowning them in cream.
  • It actually gets better when you prep it ahead, turning this into a make-it-the-day-before kind of dessert that takes pressure off dinner night.
  • Those three layers hit every texture craving at once—soft, juicy, and finally that satisfying granola crunch.
02 -
  • If your panna cotta looks separated or broken when you add the gelatin, your cream was too hot or you rushed the process—cool it to room temperature before adding gelatin next time.
  • Don't skip the fine mesh sieve when straining the hojicha, because loose tea bits create a grainy texture that undermines everything you just worked for.
03 -
  • Let the hojicha steep for the full 10 minutes even though you're impatient, because that's the difference between subtle tea flavor and forgettable cream.
  • If your berries are very large, quarter them so they distribute better in the layers instead of all settling at the bottom.
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