Pin There's something almost meditative about the first sip of hojicha on a quiet afternoon, and I kept wondering how to stretch that moment into something you'd eat with a spoon. My answer arrived one autumn when I was experimenting with layering textures, watching the roasted tea steep into cream until it turned this warm, toasted brown that felt like bottled comfort. The result was this parfait, where silky panna cotta meets the gentle bitterness of hojicha, then breaks into fresh berries and granola with each spoonful. It became my go-to when I wanted to impress someone without spending hours in the kitchen.
I made this for my partner's birthday dinner last spring, and watching their face when they tasted it told me everything. They kept going back to the glass to get another bite of that perfect combination, and honestly, that's when I knew this recipe had staying power. The look of it—those distinct layers catching the light—turned a simple dessert into something that felt celebratory without trying too hard.
Ingredients
- Heavy cream: Use the highest quality you can find, because it's doing most of the flavor work here—it carries the hojicha beautifully and creates that luxurious mouthfeel.
- Hojicha tea leaves: Seek out loose-leaf roasted green tea from a specialty shop rather than bags, because the larger leaves infuse more evenly and you can actually smell the nutty depth.
- Powdered gelatin: Bloom it properly or you'll end up with grainy panna cotta—trust me, I learned that the hard way.
- Mixed fresh berries: Buy them the day you plan to layer, and don't wash them until the last minute so they stay crisp and bright.
- Granola: If you have time to make your own, do it—store-bought tends to soften too quickly once it hits the berries, but homemade holds its crunch longer.
Instructions
- Bloom your gelatin:
- Sprinkle it over cold water in a small bowl and let it sit untouched for about 5 minutes. This step matters more than it seems—it keeps your panna cotta from turning lumpy when you mix it in.
- Heat the cream gently:
- Combine cream and milk in a saucepan and watch it carefully over medium heat until tiny bubbles form around the edges. The moment you see that, you're done—overheating ruins the delicate flavor.
- Steep and strain:
- Drop in your hojicha leaves, cover the pan, and let them brew for exactly 10 minutes. The smell will get stronger and deeper as it infuses, which is your signal it's working. Strain through a fine mesh sieve and press the leaves gently to coax out every bit of that toasted flavor.
- Dissolve sugar and gelatin:
- Return the infused cream to the heat, add sugar, and stir until it's completely dissolved. Let it cool for a minute, then whisk in your bloomed gelatin until there are no visible specks, followed by the vanilla extract.
- Pour and chill:
- Divide the mixture among your serving glasses, filling each about halfway, and slide them into the refrigerator. You need at least 4 hours for it to fully set, but overnight is actually better if you can wait.
- Prepare your berries:
- Toss them with a tablespoon of sugar if you like and let them sit for 10 minutes—they'll release just enough juice to add a sweet layer without getting mushy.
- Layer just before serving:
- Once the panna cotta is completely set, spoon a generous handful of granola over each glass, then top with the macerated berries. Some people layer them twice for height, which looks stunning but means eating it quickly before the granola softens.
Pin What struck me most wasn't the taste, though that's clearly the point. It was how this dessert became a quiet ritual for my household on Sunday nights—something elegant enough to feel special but simple enough that I could actually relax while making it. There's something about serving something beautiful that you made yourself that changes the whole mood of an evening.
The Hojicha Choice
Hojicha is roasted green tea, which means it tastes less grassy and more like toasted nuts and caramel than regular matcha or sencha. The first time I used it, I was skeptical because I'd only ever had it in drinks, but in panna cotta it transforms into something almost creamy on its own, like it was made for this application. If you can't find hojicha, matcha creates an entirely different (but equally elegant) dessert—brighter, more verdant, with that signature matcha earthiness.
Building the Perfect Parfait
Layering is where the visual magic happens, but it's also where timing becomes your enemy. The granola will soften the moment it touches anything wet, so you're in a race against moisture once you start assembling. Some people assemble individual servings in advance and eat them immediately, while others keep components separate and layer at the table—there's no wrong answer, just different flavors for drama versus convenience.
Variations and Flexibility
Once you understand the basic structure, this dessert becomes a canvas for whatever you have on hand. I've made it with blackberries and rosemary granola, with strawberries and chocolate granola, even with poached stone fruits when berries weren't in season. The panna cotta base stays the same, but the top layers shift with what's available and what mood you're in.
- For a vegan version, swap the cream and milk for coconut cream mixed with unsweetened oat milk, and use agar-agar instead of gelatin—the texture will be slightly different but just as silky.
- You can make the panna cotta up to two days ahead and store it covered in the fridge, assembling only when you're ready to serve.
- If granola isn't your thing, toasted nuts, crushed meringue, or even candied ginger work beautifully as that textural contrast layer.
Pin This dessert reminds me that some of the best things to serve are the ones that look more complicated than they actually are. Once you've made it once, it becomes second nature, and you'll find yourself pulling it out whenever you need to feel like you've created something special.
Recipe FAQ
- → What does hojicha taste like?
Hojicha is roasted Japanese green tea with a distinctively earthy, nutty flavor profile featuring subtle caramel notes. Unlike other green teas, it has lower caffeine and a reddish-brown hue from the roasting process.
- → Can I prepare this dessert in advance?
Yes, the panna cotta layer can be made up to 2 days ahead and stored covered in the refrigerator. Add the granola and berries just before serving to maintain the crunchy texture of the granola.
- → What berries work best in this parfait?
Mixed berries such as strawberries, blueberries, raspberries, and blackberries create a beautiful color combination. Seasonal fresh berries at peak ripeness will provide the best flavor and natural sweetness.
- → How do I know when gelatin is fully bloomed?
Sprinkle powdered gelatin over cold water and let it sit for 5 minutes. The mixture will absorb the liquid and become sponge-like. Properly bloomed gelatin dissolves completely when added to warm cream.
- → Can I substitute the gelatin for a vegetarian option?
Yes, replace the powdered gelatin with agar-agar using a 1:1 ratio. Note that agar-agar sets more firmly and requires boiling to activate, so adjust your preparation method accordingly.
- → What's the best way to steep hojicha for maximum flavor?
Heat the cream and milk mixture until just below boiling, then add the hojicha leaves. Cover and steep for 10 minutes, pressing through the sieve to extract all the flavorful oils before discarding the leaves.