Hojicha Panna Cotta Parfait (Print)

Creamy hojicha-infused panna cotta layered with fresh berries and crunchy granola creates an elegant Japanese fusion dessert with delicate roasted tea flavors and satisfying textures.

# Components:

→ Hojicha Panna Cotta

01 - 1⅔ cups heavy cream
02 - ⅖ cup whole milk
03 - 2 tablespoons hojicha tea leaves
04 - ¼ cup granulated sugar
05 - 1½ teaspoons powdered gelatin
06 - 2 tablespoons cold water
07 - 1 teaspoon vanilla extract

→ Berry Layer

08 - 1 cup mixed fresh berries
09 - 1 tablespoon sugar, optional

→ Granola Layer

10 - ⅔ cup granola

# Method:

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 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 and cover the saucepan. Let steep for 10 minutes to fully infuse the roasted tea flavor.
04 - Strain the cream mixture through a fine mesh sieve, pressing gently on the tea leaves to extract maximum flavor. Discard spent leaves. Return infused cream to saucepan and add sugar. Heat until sugar dissolves completely without bringing to a boil.
05 - Remove saucepan from heat. Stir in bloomed gelatin until fully dissolved and smooth. Add vanilla extract and mix until combined.
06 - Divide the hojicha cream mixture evenly among 4 serving glasses, filling each just under halfway. Transfer to refrigerator and chill for at least 4 hours until completely set.
07 - While panna cotta chills, combine mixed berries with sugar if desired. Allow to macerate for 10 minutes to release natural juices.
08 - Once panna cotta is fully set, spoon a layer of granola over each serving, followed by a generous portion of macerated berries with their juices.
09 - Optionally create additional layers for height and visual appeal. Serve immediately while granola remains crisp and all elements are well-chilled.

# Expert Advice:

01 -
  • The hojicha flavor is subtle and sophisticated, nothing like the heavy tea drinks that overpower your palate.
  • Most of the work happens while you sleep—just chill it overnight and layer right before serving.
  • You get four different textures in one spoon, which somehow makes eating dessert feel like an actual experience.
02 -
  • Don't skip the blooming step with gelatin—I once tried to just dump it in and ended up with a grainy texture that no amount of whisking could fix.
  • The hojicha flavor is delicate and gets lost if you steep it longer than 10 minutes, so set a timer or you'll overbruin it and turn the whole thing bitter.
03 -
  • Make your own granola if you have 30 minutes—it stays crunchier longer than store-bought and you can control the sweetness so it doesn't compete with the delicate hojicha.
  • Chill your serving glasses in the freezer for 10 minutes before pouring in the panna cotta mixture; it sets faster and more evenly on a cold surface.
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