Hojicha Panna Cotta (Printable)

Silky custard infused with roasted Japanese hojicha tea, creating an elegant and creamy dessert perfect for any occasion.

# What You Need:

→ Dairy

01 - 1 1/2 cups heavy cream
02 - 1/2 cup whole milk

→ Sweetener

03 - 1/4 cup granulated sugar

→ Tea

04 - 2 tablespoons hojicha loose leaf tea or 3 hojicha tea bags

→ Setting Agent

05 - 2 teaspoons powdered gelatin
06 - 2 tablespoons cold water

→ Garnish

07 - Whipped cream
08 - Shaved chocolate or roasted nuts
09 - Edible flowers

# How To Make It:

01 - Sprinkle powdered gelatin over cold water in a small bowl and allow to bloom for 5 minutes until fully hydrated.
02 - Combine heavy cream, whole milk, and granulated sugar in a saucepan over medium-low heat. Warm gently until steaming, without allowing mixture to boil.
03 - Remove saucepan from heat and add hojicha tea. Allow to steep for 7 to 8 minutes to extract full flavor and aroma.
04 - Pour the infused cream through a fine-mesh sieve into a clean bowl, pressing gently on tea leaves to maximize flavor extraction. Discard solids.
05 - Return strained cream mixture to saucepan and warm gently over low heat until warm to the touch, approximately 110 to 120 degrees Fahrenheit, without boiling.
06 - Add bloomed gelatin to warm cream mixture and whisk continuously until completely dissolved and no granules remain.
07 - Divide mixture evenly among 4 ramekins or serving glasses. Allow to cool to room temperature, approximately 30 minutes.
08 - Cover ramekins with plastic wrap and refrigerate for minimum 4 hours until completely set and firm to gentle touch.
09 - Run a thin knife around edges to loosen, then unmold onto chilled plates, or serve directly in glasses. Top with whipped cream, chocolate shavings, roasted nuts, or edible flowers as desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but requires only a handful of ingredients and surprisingly little hands-on time.
  • The hojicha flavor is subtle enough to surprise people and distinctive enough that they'll ask for the recipe.
  • It's naturally vegetarian and gluten-free, so you're not sacrificing anyone at the dinner table.
02 -
  • Don't let the cream boil or the tea will taste bitter and harsh—medium-low heat is your friend, and patience is your secret weapon.
  • Bloom your gelatin in cold water first; adding it directly to hot liquid creates clumps that won't fully dissolve, no matter how much you whisk.
03 -
  • Make these a day or two ahead of your dinner party—they're forgotten in the refrigerator until the moment you need them, which is the dream for entertaining.
  • A tiny pinch of sea salt in the cream mixture deepens the hojicha flavor without making it taste salty, the same way it brightens chocolate desserts.
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